1/2 c Oil
6 c Okra, sliced
3-1/2 lb Tomatoes, canned
2 c Onion, chopped
1 c Celery, chopped, with leaves
1 c Peppers, bell, chopped
2 tb Garlic, chopped
2 tb Vinegar
seasonings
1 tb Salt
1 ts Cayenne pepper
1 ts Pepper, white
1 ts Pepper, black
5 Bay leaf, turkish
2 ts Thyme, leaves, dried
2 ts Basil, dried
2 ts Oregano, dried, leaves
roux, etc.
3 c Roux, dark, (from 1-1/2 c. o
1 lb Crab, claw meat
3 lb Shrimp, small to medium,
1 Oysters
1 c Onions, green, chopped
1 Filé powder
1) Make seafood stock from shrimp heads and shells, crab bodies,
fish carcasses or all of the above, substituting ham hocks,
chicken backs, or necks, or other meats depending on
availability. (For the 4 quarts of stock you will need about 4
pounds of shells, bones and meat.) Bring to a boil, lower heat
and simmer several hours. Strain the stock, discarding solids.
(If time is a factor, simmer shrimp heads and shells and ham
hocks in chicken stock for at least an hour.)
2) Cook okra in the oil in a large, heavy pot over medium heat,
stirring and scraping until some of the sliminess is gone; about
15 minutes. Add tomatoes, onions, celery, garlic, peppers,
vinegar, the seasoning and herb mix and cook over low to medium
heat for about 1/2 hour, stirring and scraping often.
3) Blend the roux into the okra and tomato mixture. Very slowly
blend the stock into the mixture. Simmer about 1 hour.
4) Add crab and shrimp and simmer 10 to 15 minutes. Add oysters and
simmer about 5 minutes. Add green onions. Serve over rice with
filé powder added to taste at the table. (Filé powder should not
be cooked.)