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 Lea & Perrins Worcestershire
           - sauce
      3 ts Liquid crab boil
      2    Bay leaves
           Creole seasoning
      1 tb FileΓÇÖ
 
  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
  
  Chef Chris Brown
  
  RECIPE FROM: https://www.louisianaseafood.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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