Title: Shrimp gumbo file
 Categories: Wildgame, Seafood
      Yield: 1 Servings
 
     50    Shrimp, fine sea
      1    Bay leaf
      8 c  Oyster liquor
      3    Parsley, sprigs
      4 c  Water, hot
      1    Thyme, sprig
      1    Onion, large, white
      1 tb Lard or butter
           Cayenne, dash
      1 tb Flour
 
  Shell the shrimp, season highly and scald in boiling water. Heat lard
  in a kettle and when hot, add the flour to make a brown roux. When
  quite brown, without a semblance of burning, add chopped onion and
  parsley. Fry these, and when brown, add chopped bay leaf; pour in hot
  oyster liquor and hot water. Bring to a good boil and, five minutes
  before serving, add shrimp and remove from the stove. Season with
  salt and pepper to taste. Gumbo file may be added now to the shrimp
  stew (2 Tbsp) or individually to each dish by individual taste.
  Zeringue family of Waggaman added file' individually Source:  FISHES
  AND FISHING IN LOUISIANA published 1933 Recipe date: 01/17/33