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Recipe: Gumbo File' edit

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Photo helpful? Yes No
Photo: Flickr user

Created by: Anonymous

Tags: Cajun, Seafood, Soup, Stew

Yield: 6 servings

edit Ingredients

½

pound Lump crabmeat, picked over

¼

cup Shortening

2

tablespoons Flour (heaping)

¼

cup Onion, chopped

1

pound Okra, rinsed, trimmed, and t inly sliced

½

cup Ham, chopped

16

ounces Tomatoes with juices

2

tablespoons Green bell pepper, finely ch pped

2

Garlic cloves, minced, and m shed to paste with

½

teaspoon Salt

1

Bay leaf

6

Parsley sprigs

1

Thyme sprig

2

tablespoons Celery leaves, chopped

¾

pound Shrimp, shelled

Cayenne pepper to taste

1

tablespoon File' powder

edit Preparation

Step 1

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.

Step 2

Makes about 9 cups. a 1945 Gourmet Mag. favorite.

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