SHRIMP GUMBO FILE

      Title: SHRIMP GUMBO FILE
  Categories: Wildgame, Seafood
       Yield: 1 Servings
  
      50    Shrimp, fine sea
       1    Bay leaf
       8 c  Oyster liquor
       3    Parsley, sprigs
       4 c  Water, hot
       1    Thyme, sprig
       1    Onion, large, white
       1 tb Lard or butter
            Cayenne, dash
       1 tb Flour
  
   Shell the shrimp, season highly and scald in boiling water. Heat lard
   in a kettle and when hot, add the flour to make a brown roux. When
   quite brown, without a semblance of burning, add chopped onion and
   parsley. Fry these, and when brown, add chopped bay leaf; pour in hot
   oyster liquor and hot water. Bring to a good boil and, five minutes
   before serving, add shrimp and remove from the stove. Season with
   salt and pepper to taste. Gumbo file may be added now to the shrimp
   stew (2 Tbsp) or individually to each dish by individual taste.
   Zeringue family of Waggaman added file' individually Source:  FISHES
   AND FISHING IN LOUISIANA published 1933 Recipe date: 01/17/33
[ add our full cookbook to your website ] [ Search The Cookbook ]