*  Exported from  MasterCook  *

                       N'Awlins Seafood Okra Gumbo

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Soups                            Seafood
                Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    Gumbo crabs; clean -- halve
   8      cups          Crab/shrimp stock
     3/4  cup           Flour
     1/2  cup           + 4 tb vegetable oil
   2      cups          White onions -- dice
   4                    Cloves garlic -- mince
     1/2  cup           Bell pepper -- chop
   1      cup           Celery -- chop fine
   5      cans          Okra and tomatoes -- drain
     1/2  pound         Tasso or andouille sausage -- slice
     1/4                Stick butter
   2      cans          Ro*tel Tomatoes w/chiles
   1      cup           Chicken stock
     1/2  teaspoon      Dried thyme
   2      teaspoons     Dried basil
   2      teaspoons     Salt
   1      teaspoon      Black pepper
   4                    Bay leaves
   3      pounds        Shrimp; peel, devein -- save heads and shell
   1      cup           Green onions -- slice
     1/2  cup           Parsley -- mince
                        Tabasco -- to taste
                        File powder

Add 8 cups of water to an 8-qt stock pot along with the chicken stock. 
Bring the mixture to a boil and drop in the crab halves. Boil them for about 15 minutes.
 Remove the crabs and toss in the shrimp shells and heads; gently boil them for about a half hour.
 When a rich stock forms, strain out the shells and heads. In a heavy skillet,
 make a dark brown roux using the 3/4 c of flour and the 1/2 c of oil.
 When it reaches a dark color, add the onions, garlic, bell pepper and
 celery and cook until the veggies wilt. In another heavy skillet, heat the 4 tb of oil until it sizzles.
 Toss in the okra and fry it until most of the sliminess disappears.
 When the okra is almost cooked, toss in the butter and the sausage
. This entire process should take about 15 minutes.
 TO ASSEMBLE-Pour the seafood stock into the large stock pot and add the okra
 and stir in the roux. Also stir in the tomatoes, bay leaves, thyme, basil, salt and pepper.
 Mix everything well, taste and adjust the seasonings to taste
. Put in the crab halves, cover the pot, reduce the heat to medium-low and simmer
 for about 1-1/2 to 2 hours. About 10 minutes before serving, add the shrimp,
 green onions and parsley. Stir well and continue to simmer until the shrimp turn pink.
Sprinkle in the file and serve over hot steamed rice.
Can pass the file and Tabasco at the table, if desired. 

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