HOME      CONTACT      KATE'S GLOBAL KITCHEN      COOKBOOK PROFILES      GLOBAL DESTINATIONS      I LOVE DESSERTS      SHOPPING      SEARCH


Kate Heyhoe

Kate's Global Kitchen

by Kate Heyhoe

 

Shrimp Gumbo File

 

Serves 4 to 6

When asked to define gumbo, Celestine Eustis explained: "It is an Indian dish which we usually serve as a special treat on wedding days and other festivities, before a war and at intimate rendezvous after a dance. You can make it with game, poultry, turkey, veal, leftovers, if worse comes to worst, even an owl."

Generally, gumbos fall under two categories, those thickened with okra—thus the name, which comes from an African word for okra—and those with ground sassafras leaves, known as file. The gumbos of Miss Eustis's era were closer to soups than to the stew often served today. You can make the soup thicker by using more roux or adding more file powder.

The ingredients call for oyster liquor, the juice left over from opening oysters, which would have been abundant in an era when many meals began with oysters. Bottled clam juice or fish broth make suitable substitutes. Serve the gumbo over rice.

Ingredients

  • 4 celery ribs, coarsely chopped
  • 8 whole allspice
  • 20 whole black peppercorns
  • 1/4 teaspoon ground mace
  • 4 whole cloves
  • 1/2 teaspoon dried thyme
  • 1 large sprig parsley
  • 2 bay leaves
  • Cayenne pepper
  • Salt
  • 50 medium shrimp or crawfish in the shell (about 2 pounds)
  • 4 cups oyster liquor, or substitute bottled clam juice or fish broth
  • 1/4 cup lard, or substitute
  • peanut oil
  • 1/4 cup flour
  • 1 large onion, finely chopped
  • 1/3 cup chopped fresh parsley
  • 3 tablespoons file powder (available in specialty stores)
  • Ground black pepper

Preparation

Combine the celery ribs, allspice, peppercorns, mace, cloves, thyme, parsley sprig, 1 of the bay leaves, 1/2 teaspoon cayenne pepper, and 1/2 teaspoon slat with 8 cups water in a large saucepan. Bring to a boil and simmer 20 minutes. Add the shrimp or crawfish and bring to a boil. Drain immediately, reserving the liquid. Peel the shrimp or crawfish and devein, if necessary. Set aside.

Heat the lard or oil in a large saucepan over moderate heat. Add the flour and cook, stirring, until it is a rich brown. Add the onion and parsley and sauté, stirring, until tender, about 5 minutes. Crush the remaining bay leaf and add it to the pan. Add the oyster liquor and 3 cups of the shrimp cooking liquid. Bring to a boil and simmer 20 minutes.

Add the shrimp or crawfish and remove the pan from the heat. Stir in the file powder. Add more salt, pepper, and cayenne to taste if necessary. Serve over rice.

 
Selected Recipes for Mardi Gras

—from Around The American Table

More about Mardi Gras and Carnaval.


This page originally published as a Global Gourmet Today column in 1998.

Copyright © 2007, Kate Heyhoe. All rights reserved.



Current Kate's Global Kitchen
Kate's Global Kitchen Archive

 

This page modified January 2007


The Global Gourmet
The Global Gourmet®
Main Page

 

Shamrock
Irish Recipes for
St. Patrick's Day

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches


Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Saltie
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks

 

Kitchen & Home
Markdowns

 
.

Copyright © 1994-2013,
Forkmedia LLC

 

 


cat toysCatnip Toys
 

Kitchen & Home
Markdowns

 
,