Gumbo File'

Photo: flickr user foooooey

Ingredients

1/2 pound Lump crabmeat, picked over

1/4 cup Shortening

2 tablespoons Flour (heaping)

1/4 cup Onion, chopped

1 pound Okra, rinsed, trimmed, and t inly sliced

1/2 cup Ham, chopped

16 ounces Tomatoes with juices

2 tablespoons Green bell pepper, finely ch pped

2 Garlic cloves, minced, and m shed to paste with

1/2 teaspoon Salt

1 Bay leaf

6 Parsley sprigs

1 Thyme sprig

2 tablespoons Celery leaves, chopped

3/4 pound Shrimp, shelled

Cayenne pepper to taste

1 tablespoon File' powder

Preparation

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,

Makes about 9 cups. a 1945 Gourmet Mag. favorite.