Gumbo file'

 
                                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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