New Orleans File Gumbo

How to make New Orleans File Gumbo Recipe - This is an interesting dish to serve as a main course for supper during the holiday season when oysters and other seafoods are more available. Vary the seafood as you wish or follow this recipe for a tasty gumbo.

Makes 6 to 8 servings

Ingredients:
1 tablespoon butter
1 medium-sized onion, chopped
1 teaspoon minced fresh parsley
1 tablespoon all-purpose flour
1 quart oyster liquor
1 pint boiling water
Salt and freshly ground black pepper to taste
1 bay leaf
1 cup peeled cooked shrimp
1 cup crabmeat
12 fresh oysters, shucked
1 cooked chicken breast, diced
1 tablespoon file powder
Hot cooked rice

Method:
In a large heavy skillet, heat butter. Add onion. Saute until lightly browned. Add parsley and flour. Gradually add oyster liquor, boiling water, salt, pepper and bay leaf, stirring constantly until blended and boiling.

Add seafood and chicken; stir gently. Cook only until edges of oysters curl. Remove from heat.

Carefully sift or sprinkle in file, stirring gently to prevent file from lumping. Do not reheat once file has been added. Turn into a warmed tureen. Serve in soup bowls over hot cooked rice.