MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Zoe's File' Gumbo
Categories: Seafood, Pork, Vegetables, Herbs, Poultry
Yield: 7 servings

1 lb Unsalted butter
1 lb All purpose flour
3/4 lb Ham diced
2 1/2 lb Andouille
2 1/2 lb Diced chicken thigh meat
2 lb Shrimp; peeled
1 1/2 lb Onion; diced
1 1/4 lb Bell pepper; diced
3/4 lb Celery; diced
2 bn Green onion
3 tb Garlic minced
1 1/2 ga Shrimp stock
1 oz Worcestershire sauce
3 ts Liquid crab boil
2 Bay leaves
Creole seasoning (Tony
- Chachere's in the green
- can)
1 tb File' powder

First begin with the roux. Melt butter in a heavy gauge
sauté or sauce pan over medium heat. Slowly add 2/3 of
the flour stirring continuously. Continue to cook until
the roux reaches a dark brown color. Add the remaining
flour and turn off the heat. The roux gives the color to
your gumbo.

In a large sauce pot, sauté your andouille, onions, bell
pepper, celery and garlic until the vegetables are
tender. Add bay leaf and stock. Bring up to a simmer.

Slowly add the roux stirring until it has been dissolved
by the broth.

Next add the ham and diced chicken. Allow to simmer for
about 15 minutes.

At this point you should start to skim the oil and from
the top of the gumbo.

Now add your Worcestershire sauce, crab boil and shrimp.
Allow to simmer for another 15 minutes.

Now begin to adjust your flavor. Use salt, pepper or
your favorite Creole seasoning.

To finish add your green onions and file. This recipe
makes about 2.5 gal (6 to 8 hearty servings)

Chef Chris Brown

RECIPE FROM: https://www.louisianaseafood.com

Uncle Dirty Dave's Kitchen

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... Never order the seafood at a hamburger joint in Saskatchewan.
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)