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File' Gumbo
My Great-great grandmother's recipe, modified over 4 generations. I still can't believe it was FINALLY written down! The gumbo should be thin but not watery. P.S .-- I have a 3-gallon pot that I use to cook this and it is usually about 3/4 full. (Make sure you know the basics of making roux before you try this. If the roux is not dark brown, the gumbo will not have the rich taste necessary to give ...more
My Great-great grandmother's recipe, modified over 4 generations. I still can't believe it was FINALLY written down! The gumbo should be thin but not watery. P.S .-- I have a 3-gallon pot that I use to cook this and it is usually about 3/4 full. (Make sure you know the basics of making roux before you try this. If the roux is not dark brown, the gumbo will not have the rich taste necessary to give it that special taste). This is good for several days. It can also be frozen and reheated. Enjoy!
Ready in 3 hours
Ingredients
- 15 lbs. shrimp
- 2 lbs. stew beef
- 1/2 gal. oysters
- 2 sticks butter
- 1 c. flour
- 1 c. chopped celery
- 1 med. onion, chopped
- 1 envelope Lipton Onion Soup mix
- 1 clove garlic or 1 tsp. garlic salt
- 1 bay leaf
- 2 chicken bouillon cubes
- File' to taste -- at least 1/4 cup
Preparation method
Prep: 1 hour | Cook: 2 hours
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