Ingredients
- 1/2 butter
- 1 rib celery, chopped
- 4 sprigs parsley, finely chopped
- 1 onion, finely chopped
- 1/2 C flour (you can use GF, if need be)
- 4 toes garlic, minced
- 1/2 green Bell pepper, finely chopped
- 3 bay leaves
- 1 gal. seafood stock (or water)
- 1/2 lb smoked ham
- 6 crabs, cleaned and quartered (or some king crab legs)
- 1/2 lb. hot sausage , 1/4" slices
- 1/2 lb. smoked sausage, 1/4" slices
- 1/2 lb. shrimp, peeled & deveined
- 1 Tbs fresh thyme
- 2 Tbs. File powder
- Salt & pepper
- fresh cooked rice (medium-grained is good
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File Gumbo / Chez Helene
Time: 30 minutes prep, 90 minutes cook
Servings: 10-12
Directions
- Melt the butter in a large pot
- Add the celery, onion,parsley, green pepper and garlic
- Salute then simmer for 15 to 20minutes over low heat
- Af the flour and stir constantly for 15 more minutes
- Add the stock or water and the bay leaves
- Heat over medium for 20 minutes
- Stir in the ham, crab, and sausages and cook for 30 minutes
- Bring to the boil, stirring to prevent sticking
- When the pot returns to a boil, add shrimp, salt and pepper to taste
- Stir in the File powder
- Serve over fresh rice
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Summary
The late Chef Austin Leslie left a brilliant legacy of Creole dishes and he helped form my approach to the cuisine of NOLA. I follow no other recipe than the one he left me. When a dish is perfect, why stray?
Fresh ingredients will tell the tale. Now, as my mentor Paula Wolfert admonishes: "Relax and follow the recipe"!
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