You are here

Gumbo File

Budget.Gourmet's picture
Ingredients
  Finely chopped onions 3 Cup (48 tbs)
  Finely chopped celery 1 1⁄2 Cup (24 tbs)
  Finely chopped green peppers 1 Cup (16 tbs)
  Garlic 3 Clove (15 gm)
  Peanut oil 1
  Fresh okra/1 1/5 pounds frozen okra 2 Pound, chopped into 0.25 inch pieces
  Flour 2 Tablespoon
  Canned tomatoes 16 Ounce, drained
  Diced ham 1⁄2 Cup (8 tbs)
  Thyme 1 Teaspoon
  Basil 1 Teaspoon
  Bay leaves 3
  File powder 1 Tablespoon
  Fish stock 4 Quart
  Basic brown soup stock 1 Quart
  Shrimp/Oysters / crab 1 Cup (16 tbs)
  Parsley 1⁄2 Cup (8 tbs), chopped
  Worcestershire sauce 1 Dash
  Tabasco 1 Dash
  Cooked rice 3 Cup (48 tbs)
  Salt To Taste
  Pepper To Taste
Directions

Saute the onions, celery, green pepper, and garlic in a bit of the oil.
Saute the okra separately in a bit of oil in a SilverStone skillet (so the okra does not stick) over medium flame for about 25 minutes (or less with frozen), or until the okra is soft and the ropy texture is gone.
In another frying pan cook 1 tablespoon peanut oil and the flour until the flour begins to brown a bit into a roux.
Add the tomato pulp, and cook to a paste.
Add the ham, thyme, basil, bay leaves, and file.
Cook for 5 minutes more.
Add the vegetables to the combined fish and brown soup stock.
Heat the stock, and slowly add the tomato and roux mixture, stirring all the time, until the mixture thickens.
Simmer for 1 hour.
When close to serving time add the shrimp, oysters, or crab, parsley and cook for only 15 minutes.
Season with pepper, salt if you need it, and a dash each of Worcestershire and Tabasco.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Interest: 
Gourmet

Rate It

Your rating: None
3.860525
Average: 3.9 (19 votes)