-?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
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The task of cooking tons of crawfish for this annual Downtown festival. Created on April 18, 2010 using FlipShare.
Writer's Readings | 2013 National YoungArts Week
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Come Walking to Waikiki with me. International marketplace, Cheesecake Factory and the wall...
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More Jacques Pépin recipes on our website:
Minute Recipe: Eggs and Anchovies.
Little tricks make life in the kitchen so much easier, and Jacques Pépin is always ready with tips to simplify or speed up a task. Here he pops clams into the freezer for a few minutes to make opening them a breeze for his Baked Clams Madison. Jacques suggests cod as the perfect choice for those who hesitate to cook fish. It stays moist through cooking and, when topped with an olive crust in Cod in Olive-Tomato Crust, it packs a lot of flavor. Skillet Broccoli Bits make a great pairing with the fish. Finally, warm hazelnut-chocolate spread is mixed with ice cream to form the sauce in Mango with Nutella Sauce.