MMMMM----- Recipe via Meal-Master (tm) v8.02

     Title: SEAFOOD GUMBO
Categories: Cajun, Shellfish
     Yield: 24 servings

          stock

     4 qt Seafood stock*

          vegetables

   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.)

 Source: Overton Anderson

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