okra and file (pronounced Fee-lay).
Allow gumbo to come up
alt taste, if okay, add gumbo file and stir good to mix
Cook and debone chicken.
Add all remaining ingredients, except gumbo file and rice.
Cook for 30 minutes.
Add gumbo file the last 5 minutes of cooking time.
Serve over rice.
In a large heavy saucepan, brown chicken in shortening.
Remove and set aside.
Stir flour in until very brown, making a roux.
Add onion, celery and garlic; cook until slightly wilted.
Gradually add hot water until roux is well blended.
Add chicken and seasonings (except gumbo file).
Cover with a tight-fitting lid and bring to steaming point.
Lower heat and cook until chicken is tender, about 2 hours.
Add parsley 5 minutes before removing from heat.
Add gumbo file.
Serve over cooked rice.
dd the meat to the gumbo. Simmer for 20 minutes, partially
Heat bacon grease (cook onion in it) for 11 minutes.
Add tomatoes and cook 5 minutes; add to stock.
Add peppers, onion, thyme, bay leaf and salt to taste and cook for 11 minutes more. Add chicken and cook 1 1/2 hours.
When finished, put in 1 tablespoon gumbo file.
Do not boil after adding gumbo file.
Serve on rice.
reen pepper and celery.
Gumbo should be allowed to simmer
he shrimp, crabmeat, okra, and gumbo file.
Cook/stir over med
he meat; add to the gumbo. Remove from the heat and
br>Add the chicken and gumbo file to the pot and bring
omogeneous mixture.
Add the Gumbo File to the entire pot when
Boil chicken until done in a large stock pot with salt, pepper and garlic powder. Let cool, bone and set aside. Brown sausage lightly and drain. Saute vegetables in oil or bacon drippings. To your large pot add rice, seasonings, chicken, gumbo mix, water, tomatoes, corn and gumbo file. After adding each ingredient, bring back to a boil prior to adding the next. When all has been added, simmer for a minimum of 25 minutes. This will allow rice to cook.
hicken bouillon and above. The gumbo ingredients is browned flour and
*The gumbo file adds the characteristic \"gumbo\" flavor.
Cook celery, green pepper, onion and garlic in vegetable oil in Dutch oven until tender.
Add broth, tomatoes, okra, crushed red pepper, gumbo file, salt and pepper.
Cover and simmer 20 minutes. Place fish on vegetables.
Cover and simmer 15 minutes longer or until fish flakes easily when tested.
Serve with hot cooked rice. Makes 6 servings.
Make roux using hot oil; add flour.
Stir until color of copper penny.
Add vegetables, except tomatoes and okra.
Cook until onions are transparent.
Add the water; let simmer at least 1 hour.
Add shrimp.
After 10 minutes, add crabmeat.
Salt to taste; add pepper.
Add chopped okra and tomatoes.
Cook for at least 20 minutes.
When ready to serve, add gumbo file to individual bowls (about 1/2 teaspoon).
Pour gumbo in bowl and serve with rice.
Make roux using small amount of cooking oil and flour.
Let brown well. Add green peppers, onions and celery.
Add water and cook approximately 15 minutes. Add hot sausage, tomatoes, tomato paste and bay leaves. Season to taste with salt and pepper. Add okra, gumbo file, shrimp and crabs.
Cook for 30 minutes until done.
Drain and coarsely chop tomatoes, reserving liquid.
Cook green pepper and onion in butter in a large saucepan until tender but not brown. Stir in flour.
Add tomatoes, reserved liquid, chicken, 1 teaspoon salt, thyme or gumbo file and hot pepper sauce.
Cover and simmer for 20 minutes.
Boil chicken.
Debone.
Dice ham or thinly sliced sausage. Cook sausage or ham in melted butter until light brown.
Add tomatoes, water, okra, onions, green pepper, parsley, salt, pepper and bay leaf.
Bring to boil; reduce heat.
Cover and simmer 30 to 40 minutes.
Return chicken to soup.
Discard bay leaf.
Just before serving, sprinkle gumbo file powder lightly over soup, stirring constantly.
Heap hot rice in individual soup bowl. Ladle gumbo over rice.
Makes about 3 quarts.
oil.
Stir in the file, cook until it thickens.