Gumbo File'

• 1/2 pound lump crabmeat picked over
• 1/4 cup shortening
• 2 tablespoons flour heaping
• 1/4 cup onion chopped
• 1 pound okra rinsed, trimmed, and t inly sliced
• 1/2 cup ham chopped
• 16 ounces tomatoes with juices
• 2 tablespoons green bell pepper finely ch pped
• 2 garlic cloves minced, and m shed to paste with
• 1/2 teaspoon salt
• 1 bay leaf
• 6 parsley sprigs
• 1 thyme sprig
• 2 tablespoons celery leaves chopped
• 3/4 pound shrimp shelled
• cayenne pepper to taste
• 1 tablespoon file powder

1. In a heavy skillet, melt the shortening over mod-low heat.
2. Add flour and cook the roux, stirring constantly, for 30 minutes, or until it is the color of cocoa.
3. Stir in the onion and cook, stirring until onion begins to brown.
4. Add okra and cook over moderate heat, stirring frequently, until okra is golden.
5. In a kettle, bring 8 cups water to a boil, add the roux mixture, ham, tomatoes, with juice, bell pepper, garlic paste, bay leaf,

lump crabmeat, shortening, flour heaping, onion, okra, ham chopped, tomatoes, green bell pepper, garlic, salt, bay leaf, parsley sprigs, thyme, celery, shrimp, cayenne pepper, file powder

Taken from www.yummly.com/recipe/Gumbo-File_-1661193 (may not work)