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   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Zoe's File' Gumbo   
    Categories: Seafood, Pork, Vegetables, Herbs, Poultry   
         Yield: 7 servings   
       
         1 lb Unsalted butter   
         1 lb All purpose flour   
       3/4 lb Ham diced   
     2 1/2 lb Andouille   
     2 1/2 lb Diced chicken thigh meat   
         2 lb Shrimp; peeled   
     1 1/2 lb Onion; diced   
     1 1/4 lb Bell pepper; diced   
       3/4 lb Celery; diced   
         2 bn Green onion   
         3 tb Garlic minced   
     1 1/2 ga Shrimp stock   
         1 oz Worcestershire sauce   
         3 ts Liquid crab boil   
         2    Bay leaves   
              Creole seasoning (Tony   
              - Chachere's in the green   
              - can)   
         1 tb File' powder   
       
     First begin with the roux. Melt butter in a heavy gauge   
     sauté or sauce pan over medium heat. Slowly add 2/3 of   
     the flour stirring continuously. Continue to cook until   
     the roux reaches a dark brown color. Add the remaining   
     flour and turn off the heat. The roux gives the color to   
     your gumbo.   
        
     In a large sauce pot, sauté your andouille, onions, bell   
     pepper, celery and garlic until the vegetables are   
     tender. Add bay leaf and stock. Bring up to a simmer.   
        
     Slowly add the roux stirring until it has been dissolved   
     by the broth.   
        
     Next add the ham and diced chicken. Allow to simmer for   
     about 15 minutes.   
        
     At this point you should start to skim the oil and from   
     the top of the gumbo.   
        
     Now add your Worcestershire sauce, crab boil and shrimp.   
     Allow to simmer for another 15 minutes.   
        
     Now begin to adjust your flavor. Use salt, pepper or   
     your favorite Creole seasoning.   
        
     To finish add your green onions and file. This recipe   
     makes about 2.5 gal (6 to 8 hearty servings)   
        
     Chef Chris Brown   
        
     RECIPE FROM: https://www.louisianaseafood.com   
        
     Uncle Dirty Dave's Kitchen   
       
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