Full Page 4 x 6 5 x 7
Another recipe which fails to mention something important, in this case how much file you use with each serving. I suppose you file lovers know all about this already.

6 T. shortening
6 T. flour
1 large chopped onion
1 c. diced celery
2 T. salt
1 c. freshly chopped parsley
1 large green pepper or 2 small peppers
2 t. black pepper
3 lbs. peeled shrimp
2 cans crab meat or fresh crabs and crab claws
1 pint raw oysters
steamed rice

Make a roux: Heat fat on high heat, add flour and stir constantly, until flour is dark brown.
Remove from heat. Add the onion, celery, salt, parsley, peppers and pepper. Place back on low heat until vegetables are wilted. Add 6 c. hot water and mix well to dissolve roux. Cook on low heat about 30 minutes. Add shrimp and crab. Cook on slow heat for 30 minutes. Remove from heat. Just before serving add oysters. Serve over steamed rice with filé sprinkled in bottom of bowl (do not cook filé).
This may be made with chicken, duck or many variations other than seafood.

Keywords: crab, filé, seafood   Category: Fish/Seafood    Cookbooks: Carl and Hugh
Recipe by Mrs. Herbert E. Jennings     Added: February 11, 2007 by deebeeeff     Last Updated: October 24, 2014
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