Gumbo File'


1/2 pound Lump crabmeat, picked over
1/4 cup Shortening
2 tablespoons Flour (heaping)
1/4 cup Onion, chopped
1 pound Okra, rinsed, trimmed, and t inly sliced
1/2 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
1/2 teaspoon Salt
6 Parsley sprigs
1 Thyme sprig
2 tablespoons Celery leaves, chopped
3/4 pound Shrimp, shelled
1 tablespoon File' powder


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




6.0 servings


Sunday, December 6, 2009 - 12:26am



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