Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

50 ea shrimp, fine sea
1 ea bay leaf
8 c oyster liquor
3 ea parsley, sprigs
4 c water, hot
1 ea thyme, sprig
1 ea onion, large, white
1 tb lard or butter
1 cayenne, dash
1 tb flour

Shell the shrimp, season highly and scald in boiling water. Heat lard in a
kettle and when hot, add the flour to make a brown roux. When quite brown,
without a semblance of burning, add chopped onion and parsley. Fry these,
and when brown, add chopped bay leaf; pour in hot oyster liquor and hot
water. Bring to a good boil and, five minutes before serving, add shrimp
and remove from the stove. Season with salt and pepper to taste. Gumbo file
may be added now to the shrimp stew (2 Tbsp) or individually to each dish
by individual taste. Zeringue family of Waggaman added file' individually
Source: FISHES AND FISHING IN LOUISIANA published 1933 Recipe date:
01/17/33

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