Gumbo File'

17 ingredients
10 steps

Ingredients

  • 1/2 pound crab meat picked over
  • 1/4 cup vegetable shortening
  • 2 tablespoons flour, all-purpose
  • 1/4 cup onions chopped
  • 1 pound okra rinsed, trimmed, thinly sliced
  • 1/2 cup ham chopped
  • 16 ounces tomatoes, canned with juice
  • 2 tablespoons green bell peppers finely chopped
  • 2 each garlic cloves minced, mashed to paste
  • 1/2 teaspoon salt
  • 1 each bay leaves
  • 6 each parsley sprigs
  • 1 each thyme sprigs
  • 2 tablespoons celery leaves chopped
  • 3/4 pound shrimp shelled
  • 1 x cayenne pepper
  • 1 tablespoon file' powder

Directions

  1. 1
    In a heavy skillet, melt the shortening over mod-low heat.
  2. 2
    Add flour and cook the roux, stirring constantly, for 30 minutes, or until it is the color of cocoa.
  3. 3
    Stir in the onion and cook, stirring until onion begins to brown.
  4. 4
    Add okra and cook over moderate heat, stirring frequently, until okra is golden.
  5. 5
    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.
  6. 6
    Simmer the mixture, stirring occasionally for 50 minutes.
  7. 7
    Stir in the shrimp and lump crabmeat and simmer for 5 minutes or until shrimp are firm.
  8. 8
    Season it with cayenne and salt.
  9. 9
    Discard bay leaf and serve the gumbo sprinkled with file' powder.
  10. 10
    Makes about 9 cups.

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