Gumbo file'

6 servings

Ingredients

Quantity Ingredient
½ pounds Lump crabmeat, picked over
¼ cup Shortening
2 tablespoons Flour (heaping)
¼ cup Onion, chopped
1 pounds Okra, rinsed, trimmed, and t inly sliced
½ cup Ham, chopped
16 ounces Tomatoes with juices
2 tablespoons Green bell pepper, finely ch pped
2 Garlic cloves, minced, and m shed to paste with
½ teaspoon Salt
1 Bay leaf
6 Parsley sprigs
1 Thyme sprig
2 tablespoons Celery leaves, chopped
¾ pounds Shrimp, shelled
Cayenne pepper to taste
1 tablespoon File' powder

Directions

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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