Published: Saturday, May 01, 2010, 10:42 AM Updated: Wednesday, May 19, 2010, 12:00 PM
(Editor's note: The following was taken from "The Picayune's Creole Cook Book," circa 1901 and content may be dated)
Lake shrimp are always used in making this gumbo, the river shrimp being too small and delicate. Purchase always about 100 shrimp, or a small basketful, for there are always smaller shrimp in the pile which, when cooked, amount to little or nothing.
In making Shrimp Gumbo, either "File" or Okra may be used in the combination, but it must be borne in mind that while the "File" is frequently used, shrimp are far more delicious for gumbo purposes when used with Okra. The shrimp should always be scalded or boiled before putting in the gumbo.
Shrimp Gumbo File
Gombo aux Chevrettes
Gombo aux Chevrettes
50 Fine Lake Shrimps
2 Quarts of Oyster Liquor
1 Quart of Hot Water
1 Large White Onion
1 Bay Leaf
3 Sprigs of Parsley
1 Sprig of Thyme
1 Tablespoonful of Lard or Butter
1 Tablespoonful of Flour
Salt and Black Pepper to Taste
2 Quarts of Oyster Liquor
1 Quart of Hot Water
1 Large White Onion
1 Bay Leaf
3 Sprigs of Parsley
1 Sprig of Thyme
1 Tablespoonful of Lard or Butter
1 Tablespoonful of Flour
Salt and Black Pepper to Taste
Shell the shrimp, season highly and scald in boiling water. Put the lard into a 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 tablespoonfuls of the "File," thickening just as desired. Season again with salt and pepper to taste. Serve immediately with boiled rice.
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