Basic Gumbo File
INGREDIENTS:
3 quarts water
1 onion, quartered
3 cloves garlic
1/2 bell pepper
3 tablespoons oil or bacon drippings
3 tablespoons flour
1-1/2 teaspoons salt
Pepper
Oysters (1/2 pint and up)
Shrimp (2/3 pound and up)
1 teaspoon filé
TO PREPARE:
Let vegetables simmer in water until they fall apart. Mash on plate, discarding pepper skin. Return pulp to water. Make dark roux of oil and flour, stirring constantly. Slowly stir in seasoned water, then salt and pepper. Cook 5 minutes. Add shrimp and cook 15 minutes; then add oysters and simmer 5 more minutes. File should be added after gumbo is removed from heat, just before serving. Allow to stand 5 minutes after stirring in file.
The roux should be thicker for an oyster gumbo than one without because of the water exuded by oysters.
HOW TO MAKE A ROUX:
Melt the butter, shortening or bacon drippings in a thick pot or skillet. Add the flour and stir constantly until dark brown, being careful not to burn. If there is the slightest indication of over-browning, dispose of the roux and start over. Even a slightly burned roux will ruin a savory dish.
INGREDIENTS:
3 quarts water
1 onion, quartered
3 cloves garlic
1/2 bell pepper
3 tablespoons oil or bacon drippings
3 tablespoons flour
1-1/2 teaspoons salt
Pepper
Oysters (1/2 pint and up)
Shrimp (2/3 pound and up)
1 teaspoon filé
TO PREPARE:
Let vegetables simmer in water until they fall apart. Mash on plate, discarding pepper skin. Return pulp to water. Make dark roux of oil and flour, stirring constantly. Slowly stir in seasoned water, then salt and pepper. Cook 5 minutes. Add shrimp and cook 15 minutes; then add oysters and simmer 5 more minutes. File should be added after gumbo is removed from heat, just before serving. Allow to stand 5 minutes after stirring in file.
The roux should be thicker for an oyster gumbo than one without because of the water exuded by oysters.
HOW TO MAKE A ROUX:
Melt the butter, shortening or bacon drippings in a thick pot or skillet. Add the flour and stir constantly until dark brown, being careful not to burn. If there is the slightest indication of over-browning, dispose of the roux and start over. Even a slightly burned roux will ruin a savory dish.
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