-?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
How To make Overton's Seafood Gumbo's Videos
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How to make Fried Chicken Wings
New Orleans native Charlie Andrews demonstrates on how to make his delicious homemade fried chicken wings. This recipe makes up to 16 or more chicken wings. It serves 2 to 4 people. Not only is this recipe perfect for parties, but it is absolutely delicious. Hope you all will give this recipe a try.
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Writer's Readings | 2013 National YoungArts Week
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