Shrimp Gumbo File

Gombo File aux Chevrettes

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 50 Fine Lake Shrimp
  • 2 Quarts of Oyster Liquor
  • A Quart of Hot Water
  • A Large White Onion
  • A Bay Leaf
  • 3 Sprigs of Parsley
  • A Sprig of Thyme
  • A Tablespoonful of Lard, or 2 of Butter
  • A Tablespoonful of Flour
  • A Dash of Cayenne
  • Salt and Black Pepper to Taste
  • 2 Tablespoonfuls of File


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 Shrimp have been boiled. When it comes to a good boil, and about five minutes before serving, add the Shrimp to the Gumbo and take off the stove. Then add to the boiling hot liquid about two heaping tablespoonfuls of the “File, ” thickening according to taste. Season again with salt and pepper to taste. Serve immediately with Boiled Rice.