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New Orleans File Gumbo Recipe

Sunday, January 3, 2010

                                                   New Orleans File Gumbo Recipe

New Orleans File Gumbo Recipe Ingredients

1 tablespoon butter
1 medium-sized onion, chopped
1 teaspoon minced fresh parsley
1 tablespoon all-purpose flour
1 quart oyster liquor
1 pint boiling water
Salt and freshly ground black pepper to taste
1 bay leaf
1 cup peeled cooked shrimp
1 cup crabmeat
12 fresh oysters, shucked
1 cooked chicken breast, diced
1 tablespoon file powder
Hot cooked rice

New Orleans File Gumbo Recipe Cooking Tips

In a large heavy skillet, heat butter. Add onion. Saute until lightly browned. Add parsley
and flour. Gradually add oyster liquor, boiling water, salt, pepper and bay leaf, stirring
constantly until blended and boiling. Add seafood and chicken; stir gently. Cook only
until edges of oysters curl. Remove from heat. Carefully sift or sprinkle in file, stirring
gently to prevent file from lumping. Do not reheat once file has been added. Turn into a
warmed tureen. Serve in soup bowls over hot cooked rice. Makes 6 to 8 servings New Orleans File Gumbo Recipe.


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