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GUMBO FILE'

Category:    Shellfish, Stew, Creole
Yield:6 servings
 
    1/2 lb Lump crabmeat, picked over          2    Garlic cloves, minced, and m
    1/4 c  Shortening                               -shed to paste with
      2 tb Flour (heaping)                   1/2 ts Salt
    1/4 c  Onion, chopped                      1    Bay leaf
      1 lb Okra, rinsed, trimmed, and t        6    Parsley sprigs
           -inly sliced                        1    Thyme sprig
    1/2 c  Ham, chopped                        2 tb Celery leaves, chopped
     16 oz Tomatoes with juices              3/4 lb Shrimp, shelled
      2 tb Green bell pepper, finely ch             Cayenne pepper to taste
           -pped                               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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