f this stock for this recipe). If clarity is desired, strain
iner to sprinkle their own file' for thickening and flavor.
Combine first 11 ingredients in a Dutch oven or other large pot.
Cover and bring to a boil.
Reduce heat and simmer while preparing remainder of recipe.
br>Serve over rice. Sprinkle file over each individual serving.
erve, add hot sauce and file, stir well, and ladle over
eat and stir in enough file powder to thicken.
Do
and all seasonings except the file powder. Stir in the rest
In a medium sized pot, make a roux with flour and oil.
Saute onions and celery on high for 3 minutes.
Stir in water and seasoning and chicken.
Cover and cook for 15 minutes.
Add shrimp and crabs; reduce heat.
Cook 25 minutes; add oysters, juice and sausage.
Cook 10 minutes.
Sprinkle with file.
Chop onion and tomato.
Slice okra.
Boil water; season chicken with salt and cayenne and brown.
Remove chicken and add flour to broth; add onions and brown.
Add tomato and cook a few minutes.
Add water, ham hocks, chicken (cut up) and bay leaf. Simmer until tender.
Add crayfish and okra and bring to a boil for 10 minutes.
Stir in file.
Serve with rice.
oil.
Stir in the file, cook until it thickens.
Remove bones from chicken; cut meat in small pieces (add water to bones and simmer).
Brown chicken in fat with salt and pepper. Remove chicken and put in flour.
Stir until brown and smooth.
Add onion and saute until yellow.
Add tomato.
Put in chicken stock, thyme, cayenne and celery.
Simmer 2 hours.
Add oysters and parsley and cook until edges of oysters curl.
Remove from fire and stir in file.
Serve with large spoonful of hot, fluffy rice in each soup bowl.
Fry chicken until partially done.
Add sausage, crab meat, onions, garlic, green peppers and parsley.
Fry for 2 minutes.
Add flour and brown.
Add water, tomatoes and sugar; boil for 15 minutes.
Add shrimp and cook 10 minutes.
Add oysters and cook for 5 minutes.
Remove from heat.
Add file and keep top off pot until served.
Serve over rice.
In large pot cover the bottom with cooking oil.
Add flour little by little (over medium heat) to make a smooth roux.
Stir constantly until brown; add seasonings and meat.
Simmer and add water to cover completely.
Cook, covered, for about 1 1/2 hours. Add salt, pepper and file seasoning.
Cook another hour.
Serve over rice.
Heat oil in a large black pot.
Add flour to oil.
Make a dark roux.
Add celery and onions.
Saute 30 minutes.
Add water. Brown tomato paste in butter.
Cook until it loses its bright red color.
Add 1/2 to 3/4 can Ro-Tel tomatoes.
Add this mixture to other pot and simmer 1 hour.
Add crawfish, crabmeat, green onion tops, bell pepper and parsley.
Adjust seasonings and simmer about 30 minutes.
This is a thin gumbo.
To thicken, add cornstarch, dissolved in water.
Serve over rice.
Add file to finished bowl.
ot sauce to taste. Pass file at the table for everyone
arsley and a dash of file on each serving.
umbo from heat, and add file powder just before taking to
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
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