Shrimp Gumbo File

Gombo File aux Chevrettes

Preparation info

    • Difficulty

      Medium

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • 50 Fine Lake Shrimp
  • 2 Quarts of Oyster Liquor
  • A Quart of Ho

Method

Scald and shell the shrimp, seasoning highly the boiling water. Put the lard into a large kettle and, when hot, add the flour, making a brown Roux. When quite brown, without a semblance of burning, add the chopped onion and the parsley. Fry these, and when brown, add the chopped bay leaf; pour in the hot oyster liquor and the hot water, or use the carefully strained liquor in which the S