Creole Gumbo File Recipe
Creole Gumbo File has a great taste. Creole Gumbo File gets its taste form seafood mixed with meat and flour, flavored with parsley. Creole Gumbo File is inspired by many around the world.
Ingredients
| Frozen shrimp | 1 Pound | |
| Celery | 1 Tablespoon, chopped | |
| 2 tablespoons lard or fat | ||
| Bay leaves | 3 | |
| Onions | 2 Large, minced | |
| Salt | 1/2 Teaspoon | |
| Garlic | 3 Clove (5gm), minced | |
| Parsley | 1 Tablespoon | |
| Flour | 2 Tablespoon | |
| Thyme sprig | 2 | |
| 1 Ib. boneless stewing veal, cut in chunks | ||
| Oysters | 1 Pint | |
| 2 tablespoons gumbo file | ||
| 1 hambone or 1/2 Ib. ham, cut in chunks | ||
| Worcestershire sauce | 2 Tablespoon | |
| Pepper | 1/2 Teaspoon | |
Directions
Shell the shrimp and clean them by removing the black vein at the back with a sharp knife.
Put the shells in 2 quarts water and boil for 5 minutes; then strain the water through a colander into another pot.
Melt the lard in a Dutch oven or aluminum kettle and brown the minced onions and garlic in it over a slow flame.
Stir in the flour and brown it; then add the cut up veal, ham, pepper, celery, bay leaves, salt, parsley, and thyme.
Pour in the water saved from the shrimp shells, add 1 quart water, and boil 1/2 hour.
Add the oysters and shrimp, boil another 15 minutes, then add the file and Worcestershire sauce.
Cook 5 minutes longer.
Put the shells in 2 quarts water and boil for 5 minutes; then strain the water through a colander into another pot.
Melt the lard in a Dutch oven or aluminum kettle and brown the minced onions and garlic in it over a slow flame.
Stir in the flour and brown it; then add the cut up veal, ham, pepper, celery, bay leaves, salt, parsley, and thyme.
Pour in the water saved from the shrimp shells, add 1 quart water, and boil 1/2 hour.
Add the oysters and shrimp, boil another 15 minutes, then add the file and Worcestershire sauce.
Cook 5 minutes longer.
Chef
