File Gumbo

Recipe Ingredients

1 cup	62g / 2.2oz	Flour
1/2 cup	118ml	Peanut oil
3		Shrimp stock (shells, heads, and tails)
8 oz	227g	Clam juice
2		Onions - chopped (large)
1 cup	146g / 5.1oz	Green bell pepper - chopped
18 oz	511g	Frozen okra - chopped
1 oz	28g	Bunch green onions - chopped (small)
3		Minced garlic
1/2 cup	118ml	Dried parsley
2 cups	220g / 7.8oz	Celery - chopped
1 teaspoon	5ml	Dried thyme
1 teaspoon	5ml	Dried basil
3		Bay leaves
1 tablespoon	15ml	Worcestershire sauce
1 tablespoon	15ml	Hot sauce
		Salt and pepper
1 lb	454g / 16oz	Shrimp - peeled
1 lb	454g / 16oz	Andouille sausage
1 lb	454g / 16oz	Chicken - skinned and boned

Recipe Instructions

Make a roux in a heavy bottomed pot from the flour and oil. Cook over medium heat, stirring constantly until roux is a dark caramel color. Be careful not to burn. If you see black specks in the roux, throw it out and start over.

Add stock gradually to roux, stirring as it is added to prevent lumps from forming.

Add remaining ingredients except the shrimp, hot sauce, and rice.

Boil the shells, tails and heads of the shrimp in about 1 or two cups water, depending on how many shells you have. Add to gumbo during the cooking phase.

Simmer for an hour or two or until the meat is cooked and the gumbo starts to thicken. Add the shrimp and hot sauce about 20 minutes before serving.

Serve in a bowl over rice. Sprinkle some file into the individual servings.

'File' is pronounced Fe Lay

Source:
Anonymous

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