Probably south Louisiana’s most famous dish, there are almost as many recipes for gumbo as there are cooks in south Louisiana. It is often made with leftovers or whatever is on hand in the kitchen: chicken, susage, duck, shrimp, or a combination of seafoods. The powder or okra as a thickener or it may be used as broth. File is made from ground sassafras leaves. It was used by the Choctaw Indians who lived in Louisiana. File is never put into the gumbo until the last minute of cooking. Boiling the gumbo after the file has been added will cause the gumbo to get stringy. For a casual party, make a big stockpot of gumbo, a big green salad, some crusty garlic bread, a pecan pie and be prepared for a wonderful evening filled with fun and compliments
Creole Shrimp Gumbo
1 1/2 of shrimp
1 package of chicken, skinless boneless breast
3 quarts of water
1 cup of celery, cut into chunks
1 cup green onions, diced reserve some for garnish
1 cup of bell peppers
1 bay leaf
salt and pepper to taste
4 Tablespoons of flour
4 Tablespoons of olive oil
2 cloves of garlic, minced
2 Tablespoons of butter
1/4 chopped parsley
1 lb of fresh sliced okra (may use frozen)
1/4 teaspoon cayenne pepper , or to taste
1/4 teaspoon hot sauce, or to taste
1 teaspoon worcestershire sauce
1 pound crabmeat
1 Tablespoon file powder, (optional)
4 cups of freshly made fluffy white rice