3 cups finely chopped onions
1 1/2 cups finely chopped celery
1 cup finely chopped green peppers
3 cloves garlic
2 pounds fresh okra, chopped into 1/4 inch pieces, or 1 1/2 pounds if frozen
2 tablespoons flour
16-ounce can tomatoes, drained
1/2 cup diced ham
1 tsp thyme
1 tsp basil
3 bay leaves
1 tablespoon file' powder
4 quarts fish stock
1 quart brown soup stock
Shrimp, oysters, or crab
1/2 cup parsley, chopped
salt and pepper to taste
dash Worcestershire sauce
3 cups cooked white rice
Saute onions,celery,green pepper, and garlic in a bit of the oil.
Saute the okra seperately in a bit of the oil in a non-stick pan,
over medium flame for about 25 minutes (less with frozen), or until
the ropey texture is gone.
In another frying pan cook 1 Tbl peanut oil 2 Tbl. flour until the
flour begins to brown a bit into a roux. Add the tomato pulp, and
cook to a paste. Add the ham, thyme, basil, bay leaves and file'.
Cook for 5 minutes more. Add the vegtables to the combined fish
and brown soup stock. Heat the stock, and slowly add the tomato
and roux mixture, stirring all the time, until the mix thickens.
Simmer for 1 hour.
When close to serving time add the shrimp, oysters or crab, parsley
and cook for only 15 minutes. Add salt and pepper to taste, and
a dash each of worchestershire and tobasco. Serve in a bowl with
1/4 cup cooked rice.
Fish stock: Prepare by cooking fish scraps in water along with a
few carrots, 1 yellow onion, peeled and chopped, and 1 cup chopped
celery. Simmer for 1 hour. Strain.
Brown soup stock: Bare rending bones, sawed into 2 inch pieces,
carrots,unpeeled and chopped,yellow onion, unpeeled and chopped,
Tell your butcher that you need bare rending bones. They should
not have any meat on them at all, so they should be cheap. Have
him saw them.
Roast the bones in an uncovered pan at 400* for 2 hours.Be careful,
you want the bones to be toasty brown not black.
Place the bones in a soup pot, and add 1 quart water for each pound
of bones.For 5 pounds of bones use 1 bunch carrots, 1 head celery,
and 3 yellow onions with peel and all. (the peel will give lovely
color to stock).
Bring to a heavy simmer, uncovered, and cook for 12 hours, you may
need to add water but do not salt.
Strain the stock, and store in the refrigerator. Allow the fat to
stay on top of the stock when you refrigerate it; the fat will seal
the stock and allow you to keep it for several days. Makes 5
quarts of stock.