Gumbo File
Ingredients| 1/2 lb lump crabmeat, picked over |
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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.
Servings: 6
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Mix the ground meat with all the other ingredients [except for the lard, the sliced yellow turnip, sliced onion, and whole garlic cloves] and shape into a rectangular loaf. Put in a casserole dish with the lard, the sliced onion, whole garlic cloves, and sliced yellow turnip (Upload by user)
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Hackbraten Falscher Has
Mix the ground meat with all the other ingredients [except for the lard, the sliced yellow turnip, sliced onion, and whole garlic cloves] and shape into a rectangular loaf. Put in a casserole dish with the lard, the sliced onion, whole garlic cloves, and sliced yellow turni (Upload by user)
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