Gumbo file'
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Gumbo file'
  Gumbo    Shellfish    Creole    Stews  
Last updated 6/12/2012 12:41:25 AM. Recipe ID 174. Report a problem with this recipe.
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      Title: Gumbo file'
 Categories: Shellfish, Stew, Creole
      Yield: 6 servings
    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
      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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Recipe ID 174 (Apr 03, 2005)

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