Overton`s Seafood Gumbo

-?OCK? 4 qt Seafood stock*

-?GETABLES? 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

-?ASONINGS? 1 tb Salt

1 t Cayenne

1 t Pepper, white

1 t Pepper, black

5 Bay leaves, imported

2 ts Thyme, dried, leaves

2 ts Basil, dried, leaves

2 ts Oregano, dried, leaves

-?UX, ETC.? 3 c Roux, dark, (from 1 1/2 c.

-oil -- 1 1/2c. flour) 1 lb Crab, claw meat

3 lb Shrimp, small to medium,

-peeled 1 Doz oysters

1 c Onions, green, chopped

-?le` 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. (Forthe 4 quartsof stock you will need about 4 pounds of shells, bonesand meat.)Bring to a boil, lower heat and simmer several hours. Strain thestock, discarding solids. (If time is a factor, simmer shrimp heads and shells and ham hocks in chicken stock for at leastan hour.) 2) Cook okra in the oil in a large, heavy pot

overmedium heat, stirring and scraping until some of the sliminess isgone; about 15 minutes. Add tomatoes, onions, celery, garlic, peppers,vinegar, the seasoning and herb mix and cook over low to medium heatfor about 1/2hour, stirring and scraping often.

3) Blend the roux into the okra and tomato mixture.

Veryslowly blend the stock into the mixture. Simmer about 1 hour. 4) Add crab and shrimp and simmer 10 to 15

minutes.Addoysters and simmer about 5 minutes. Add green onions. Serve overrice with file`powder added to taste at the table. (File` powder shouldnot be cooked.) From the files of Al Rice, North Pole Alaska. Feb 1994