Gumbo File'

Recipe Ingredients

1/2 lb	227g / 8oz	Lump crabmeat - picked over
1/4 cup	49g / 1.7oz	Shortening
2 tablespoons	30ml	Flour - (heaping)
1/4 cup	15g / 0.5oz	Onion - chopped
1 lb	454g / 16oz	Okra - rinsed, trimmed, and sliced
1/2 cup	73g / 2.6oz	Ham - chopped
16 oz	454g	Tomatoes with juices
2 tablespoons	30ml	Green bell pepper - finely ch
2		Garlic cloves - minced, and m
		To paste with
1/2 teaspoon	2.5ml	Salt
1		Bay leaf
6		Parsley sprigs
1		Thyme sprig
2 tablespoons	30ml	Celery leaves - chopped
3/4 lb	340g / 11oz	Shrimp - shelled
		Cayenne pepper to taste
1 tablespoon	15ml	File' powder

Recipe Instructions

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.

From 1945 Gourmet Mag. favorite.

Source:
LHJ

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