1/2 cup vegetable oil
2 large onions, finely chopped
1 cup flour
1 clove garlic, chopped
4 quarts water
1/4 cup parsley, finely chopped
salt & pepper to taste
1/8 cup bell pepper, chopped (opt)
meat (see cook's note)
1/8 cup celery, chopped (opt)
to serve:
1 cup green onion, chopped
rice
1/2 teaspoon file powder
In large Gumbo pot, make a roux with oil & flour. You do this by cooking over medium heat, stirring constantly until the mixture (roux) is a dark caramel color (be very careful here not to scorch the flour).
Remove from fire & add remaining ingredients, except 1/2 cup green onions, file', & rice. Boil for about 2 hours, or until meat is tender & gumbo has thickened. In the last 15 minutes of boiling, add reserved green onions.
Remove from fire & add file'.
Cook's Notes: The recipe says this will serve 5-6 but it must mean VERY hungry people since there is plenty when I halve the recipe.
Meat to use can include: chicken is good by itself or with sausage or okra, any seafood (except clams), if using shrimp dont add it until the last 20 min of cooking time.
This is like a soup that you pour over rice. I LOVE file' so I usually put more in my bowl too, but then I'm used to the taste.
Based on individual serving.
Calories: 432
Total Fat: 17 g
Carbohydrates: 33 g
Protein: 34 g
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Source: cthgirw
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