Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Lump crabmeat, picked over
1/4 c Shortening
2 tb Flour (heaping)
1/4 c Onion, chopped
1 lb Okra, rinsed, trimmed, and t
-inly sliced
1/2 c Ham, chopped
16 oz Tomatoes with juices
2 tb Green bell pepper, finely ch
-pped
2 Garlic cloves, minced, and m
-shed to paste with
1/2 ts Salt
1 Bay leaf
6 Parsley sprigs
1 Thyme sprig
2 tb Celery leaves, chopped
3/4 lb Shrimp, shelled
Cayenne pepper to taste
1 tb File' powder

In a heavy skillet, melt the shortening over mod-low heat. Add flour
and cook the roux, stirring constantly, for 30 minutes, or until it
is the color of cocoa. Stir in the onion and cook, stirring until
onion begins to brown. Add okra and cook over moderate heat,
stirring frequently, until okra is golden. In a kettle, bring 8 cups
water to a boil, add the roux mixture, ham, tomatoes, with juice,
bell pepper, garlic paste, bay leaf, parsley, thyme, and celery
leaves. Simmer the mixture, stirring occasionally for 50 minutes.
Stir in the shrimp and lump crabmeat and simmer for 5 minutes or
until shrimp are firm. Season it with cayenne and salt. Discard bay
leaf and serve the gumbo sprinkled with file' powder. Makes about 9
cups. a 1945 Gourmet Mag. favorite.

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