Louisiana Gumbo File

Ingredients

• two chickens
• one quart of large oysters
• one quart of cooked shrimps
• six bell peppers
• four large onions
• one quart of tomatoes
• one-half pound of butter
• two bunches of celery
• one small bunch of parsley
• one-quarter teaspoonful of tobasco sauce
• black pepper
• salt

Method

1. 1

   Cut chicken and wipe dry.

2. 2

   Brown onions in butter and strain.

3. 3

   Fry chicken brown in strained butter, then set aside.

4. 4

   Add flour to strained butter and brown gradually.

5. 5

   Add boiling water and tomatoes, bring to a boil and strain.

6. 6

   Place liquor in a large stew pan, add salt, pepper, and chicken.

7. 7

   Add bell peppers and celery whole.

8. 8

   Boil until chicken can be picked off bones.

9. 9

   Remove chicken, strip meat, and return to pot.

10. 10

    Add shrimps, oysters, and Tabasco.

11. 11

    Boil for ten minutes and serve with boiled rice.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 277. The excerpt below is the record exactly as published.

Louisiana gumbo file Boiled rice Russian salad Peach Melba Assorted cakes Coffee Chicken*' livers saute, au Madere. Cut the livers in three, salt and pepper and fry in saute pan in butter. Drain off and add a cup of sauce Madere. Do not let them boil in the sauce. Puree of Lima beans. Take a can of Lima beans, or a quart of fresh beans, put in vessel, cover with chicken broth or bouillon and boil till done. Then strain through fine sieve, put back in vessel, add two ounces of sweet butter, and season to taste. Serve with small squares of bread fried in butter. Louisiana gumbo file. Two chickens, one quart of large oysters, one quart of cooked shrimps, six bell peppers, four large onions, one quart of tomatoes, one-half pound of butter, two bunches of celery, one small bunch of parsley, one-quarter teaspoonful of tobasco sauce, and black pepper

Cook this with the app: pantry check, scaling, and the assistant.