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Add a photoServings: 1
Ingredients
- 3 Tbsp. Shortening
- 1 lrg Onion
- 2 Tbsp. Flour
- 2 x Toes garlic
- 1 x Bay leaf
- 1 pch Thyme
- Â Â Parsley
- Â Â Salt and pepper to taste
- 2 x Poules d'eau or possibly teal, up to 3
- Â Â Shortening for sauteing
- 2 doz oysters with water (optional)
- 4 c. Water, up to 6
- Â Â File pwdr
- Â Â Cooked rice
Directions
- Add in flour to shortening. Cook over low heat. Stir constantly, to avoid scorching, till very brown. Add in onions, garlic, bay leaf, thyme, parsley, salt and pepper.
- Skin poule d'eau or possibly teal, wash, cut up, salt and pepper. Fry lightly and set aside. Make basic roux, add in poule d'eau or possibly teal and water. Simmer for about two hrs or possibly till tender. If using, add in oysters and oyster water (be sure and pick over them by hand for pearls and bits of shell, and strain the water.) Add in file individually when ready to serve. Serve over rice.
- Note: don't add in file to a rapidly boiling pot or possibly it will string (file means thread). If you wish to season the entire pot, bring the temperature down to a bare simmer, remove some liquid, let it cold and stir in the file; then stir the mix back into the pot. Don't bring it to a rolling boil again.
- Mowad and Jean Sarrazin Sears, published in 1970 by the Louisiana Folklore generation by word of mouth.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1478g | |
| Calories 662 | |
| Calories from Fat 392 | 59% |
| Total Fat 44.26g | 55% |
| Saturated Fat 10.58g | 42% |
| Trans Fat 12.83g | |
| Cholesterol 84mg | 28% |
| Sodium 643mg | 27% |
| Potassium 659mg | 19% |
| Total Carbs 46.34g | 12% |
| Dietary Fiber 3.9g | 13% |
| Sugars 5.78g | 4% |
| Protein 20.99g | 34% |
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