Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Lump crabmeat, picked over 2 Garlic cloves, minced, and m
1/4 c Shortening -shed to paste with
2 tb Flour (heaping) 1/2 ts Salt
1/4 c Onion, chopped 1 Bay leaf
1 lb Okra, rinsed, trimmed, and t 6 Parsley sprigs
-inly sliced 1 Thyme sprig
1/2 c Ham, chopped 2 tb Celery leaves, chopped
16 oz Tomatoes with juices 3/4 lb Shrimp, shelled
2 tb Green bell pepper, finely ch Cayenne pepper to taste
-pped 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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