Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-=STOCK=- 1 ts Pepper, white
4 qt Seafood stock* 1 ts Pepper, black
-=VEGETABLES=- 5 Bay leaves, imported
1/2 c Oil 2 ts Thyme, dried, leaves
6 c Okra, sliced 2 ts Basil, dried, leaves
3 1/2 lb Tomatoes, canned 2 ts Oregano, dried, leaves
2 c Onion, chopped -=ROUX, ETC.=-
1 c Celery, chopped, with 3 c Roux, dark, (from 1 1/2 c.
-leaves -oil; 1 1/2c. flour)
1 c Peppers, bell, chopped 1 lb Crab, claw meat
2 tb Garlic, chopped 3 lb Shrimp, small to medium,
2 tb Vinegar -peeled
-=SEASONINGS=- 1 Doz oysters
1 tb Salt 1 c Onions, green, chopped
1 ts Cayenne -=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. (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
Submitted By LAWRENCE KELLIE On 02-24-95

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