{"id":6456,"slug":"louisiana-gumbo-file","title":"Louisiana gumbo filé","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["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 and salt to suit","two tablespoonsful of flour","filé powder","boiled rice"],"ingredients_norm":["chicken","oyster","cooked shrimp","bell pepper","onion","tomato","butter","celery","parsley","tobasco sauce","black pepper and salt to suit","tablespoonsful of flour","file powder","boiled rice"],"steps":["Cut the chicken the same way as for fricassée, and wipe dry.","Cut onions and brown in butter, and strain.","Fry chicken brown in strained butter, then set to one side.","Add two tablespoonsful of flour to strained butter and brown gradually. When a rich brown add two quarts of boiling water, then add the tomatoes. Now bring to boiling point and strain through a fine strainer.","Place strained liquor in à large stew pan and add one teaspoonful of salt and a half teaspoonful of black pepper, then add the chicken. Should the liquor not sufficiently cover the chicken add more hot water to about two inches above. Then add the bell peppers and celery without cutting up. Boil over slow fire until chicken can be picked off the bones with fork. Then remove chicken and strip meat from bones and cut in small pieces, remove the celery and bell peppers, and replace chicken. Add the shrimps, oysters and tobasco sauce. Boil for ten minutes. Then gradually add sufficient 'filé powder' to bring to a rich creamy consistency. Add to each plate two large tablespoonsful of boiled rice. Serve immediately."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w135:15","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"04c8c6d705887da942f6059e25f40caae1166ea3f0e21179297a8e3296612a4c","created_at":"2026-08-02T16:52:07Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/louisiana-gumbo-file"}