Gumbo File' Recipe

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Gumbo File' Recipe

 

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Gumbo File'

 

Ingredients

1/2 lb lump crabmeat, picked over
1/4 cup shortening
2 tbsp flour (heaping)
1/4 cup onion, chopped
1 lb okra, rinsed, trimmed, and t inly s, liced
1/2 cup ham, chopped
16 oz tomatoes with juices
2 tbsp green bell pepper, finely ch pped
2 garlic cloves, minced, and m shed t, o paste with
1/2 tsp salt
1 bay leaf
6 parsley sprigs
1 thyme sprig
2 tbsp celery leaves, chopped
3/4 lb shrimp, shelled
1 cayenne pepper to taste
1 tbsp file' powder



 

Preparation

In a heavy skillet, melt the shortening over mod-low heat. Add flour
and cook the roux, stirring constantly, for 30 minutes, or until it
is the color of cocoa. Stir in the onion and cook, stirring until
onion begins to brown. Add okra and cook over moderate heat,
stirring frequently, until okra is golden. In a kettle, bring 8 cups
water to a boil, add the roux mixture, ham, tomatoes, with juice,
bell pepper, garlic paste, bay leaf, parsley, thyme, and celery
leaves. Simmer the mixture, stirring occasionally for 50 minutes.
Stir in the shrimp and lump crabmeat and simmer for 5 minutes or
until shrimp are firm. Season it with cayenne and salt. Discard bay
leaf and serve the gumbo sprinkled with file' powder. Makes about 9
cups. a 1945 Gourmet Mag. favorite.

 

 

Servings: 6

 

 

 

 


 

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