Teal or poule d'eau gumbo
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Shortening |
| 1 | large | Onion |
| 2 | tablespoons | Flour |
| 2 | Toes garlic | |
| 1 | Bay leaf | |
| 1 | pinch | Thyme |
| Parsley | ||
| Salt and pepper to taste | ||
| 2 | Poules d'eau or teal; up to 3 | |
| Shortening for sauteing | ||
| 2 | Dozen oysters with water (optional) | |
| 4 | cups | Water; up to 6 |
| File powder | ||
| Cooked rice | ||
Directions
ROUX
GUMBO
Add flour to shortening. Cook over low heat. Stir constantly, to avoid scorching, until very brown. Add onions, garlic, bay leaf, thyme, parsley, salt and pepper.
Skin poule d'eau or teal, wash, cut up, salt and pepper. Fry lightly and set aside. Make basic roux, add poule d'eau or teal and water. Simmer for about two hours or until tender. If using, add oysters and oyster water (be sure and pick over them by hand for pearls and bits of shell, and strain the water.) Add file individually when ready to serve. Serve over rice.
Note: do not add file to a rapidly boiling pot or it will string (file means thread). If you wish to season the entire pot, bring the temperature down to a bare simmer, remove some liquid, let it cool and stir in the file; then stir the mixture back into the pot. Do not bring it to a rolling boil again.
from "New Orleans Lenten Recipes: A Multi-Ethnic Sampling" by Elaine Abboud Mowad and Jean Sarrazin Sears, published in 1970 by the Louisiana Folklore Society. The booklet contains recipes passed down from generation to generation by word of mouth.
printed in The New Orleans Times-Picayune, March 2, 1995 Posted to MM-Recipes Digest V4 #192 by Linda Place <placel@...> on Jul 17, 1997