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GUMBO FILE'
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Seafood Soups/stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 lb Lump crabmeat, picked over
1/4 c Shortening
2 tb Flour (heaping)
1/4 c Onion, chopped
1 lb Okra, rinsed, trimmed, and t
-inly sliced
1/2 c Ham, chopped
16 oz Tomatoes with juices
2 tb Green bell pepper, finely ch
-pped
2 Garlic cloves, minced, and m
-shed to paste with
1/2 ts Salt
1 Bay leaf
6 Parsley sprigs
1 Thyme sprig
2 tb Celery leaves, chopped
3/4 lb Shrimp, shelled
Cayenne pepper to taste
1 tb 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, 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.
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