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Seafood Gumbo From Tony Burke Recipe

Seafood Gumbo From Tony Burke recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Seafood Gumbo From Tony Burke recipe  PDF


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
rou , etc. 3 c Rou , 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 File` 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 mi and cook over low to medium heat for about 1/2 hour, stirring and scraping often. 3) Blend the rou into the okra and tomato mi ture. Very slowly blend the stock into the mi ture. 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 file` powder added to taste at the table. (File` powder should not be cooked.) Source: Overton Anderson

Seafood Gumbo From Tony Burke recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
706 people have voted
Last Reviewed on 2018-09-21



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