Gumbo - Cajun Style

Recipe Ingredients

2 tablespoons	30ml	Lard - or shortening
2 tablespoons	30ml	Flour
1 tablespoon	15ml	Onion - chopped (large)
2		Garlic cloves - minced
1/2 cup	55g / 1.9oz	Chopped celery
1 tablespoon	15ml	Chopped parsley
1		Green pepper - chopped
1		Tomato puree - (12 oz)
1 cup	237ml	Water
1		Tuna - drained and flaked
1		Tiny shrimp - drained
1 teaspoon	5ml	File powder
		Steamed rice

Recipe Instructions

Guaranteed to conjure up dreams of moss-draped oaks and the bayou. This was developed with the help of a Cajun friend's memory of watching his mama cook it every Friday night when he was a boy in Louisiana. Making a "roux" with the flour and lard is the most important part and the secret of a good gumbo. Be careful and don't let it burn.

In a heavy pan, melt the lard (shortening: over very low heat. Add flour and stir continuously until it turns a tawny brown color (it may take as long as 15 minutes, but don't rush it because if it burns, the gumbo will be ruined). Now add the onion, garlic, celery, parsley, and green pepper and braise about 5 minutes, being careful, again, not to burn it. Add tomato puree, 1 cup water, tuna, and shrimp and simmer for 45 minutes. Add file' powder and serve over fluffy steam rice.

Source:
LHJ

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