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Creole Gumbo File

American.Kitchen's picture
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.
  Shrimp 1 Pound (Fresh Or Frozen)
  Chopped celery 1 Tablespoon
  Lard/Fat 2 Tablespoon
  Bay leaves 3
  Onions 2 Large, minced
  Salt 1⁄2 Teaspoon
  Garlic 3 Clove (15 gm), minced
  Fresh parsley 1 Tablespoon
  Flour 2 Tablespoon
  Thyme sprig 2
  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
  Pepper 1⁄2 Teaspoon

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.

Recipe Summary

Difficulty Level: 
South American

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Creole Gumbo File Recipe