Shrimp Gumbo File from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Scald and shell the shrimp, seasoning highly the boiling water. Put the lard into a large kettle and, when hot, add the flour, making a brown Roux. When quite brown, without a semblance of burning,...
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Ingredients
- 50 Fine Lake Shrimp
- 2 Quarts of Oyster Liquor
- A Quart of Hot Water
- A Large White Onion
- A Bay Leaf
- 3 Sprigs of Parsley
- A Sprig of Thyme
- A Tablespoonful of Lard, or 2 of Butter
- A Tablespoonful of Flour
- A Dash of Cayenne
- Salt
- Black Pepper
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