Creole Gumbo File
|Shrimp||1 Pound (Fresh Or Frozen)|
|Chopped celery||1 Tablespoon|
|Onions||2 Large, minced|
|Garlic||3 Clove (15 gm), minced|
|Fresh parsley||1 Tablespoon|
|Boneless stewing veal||1 Pound, cut in chunks|
|Fresh oysters||1 Pint|
|Gumbo file||2 Tablespoon|
|Hambone/1/2 pound ham||1 , cut in to chunks|
|Worcestershire sauce||2 Tablespoon|
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.