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The
mood an atmosphere of New Orleans' charming French Quarter thrives up
North in this pavilion. The creole cooking, unique among
cuisines, is famed for its gumbos, fish, and shellfish dishes.*
New
Orleans Gumbo File
A
Louisiana Classic**
4 pound
chicken, disjointed
2 dozen oysters
Boiling water
2 tablespoons butter
1/2 pound ham, diced
1 cup chopped onions
2 tablespoons chopped parsley
1/2 teaspoon thyme
1 bay leaf, chopped fine
1 & 1/2 teaspoons salt
1/2 teaspoon freshley ground black pepper
1/4 teaspoon cayenne pepper
2 tablespoons filé powder
Wash
and dry the chicken pieces. Remove the oysters from the
shells,
reserving juice. Refrigerate oysters untilneeded.
Strain
and measure the oyster juice; add enough boiling water to make 2
&
1/2 quarts.
Melt the butter in a heavy deep saucepan. Add
the chicken and ham. Cover and cook over medium heat 15
minutes,
turning the chicken pieces to brown all sides. Mix in the
onions,
parsley and thyme. Cook until onions brown, stirring
frequently.
Add the oyster water, bay leaf, salt, pepper, and cayenne
pepper.
Bring to a boil, cover and cook over low heat 1 & 1/4
hours
or until the chicken is tender.
About 5 minutes before serving
time, add the oysters. Cook 3 minutes. Taste for
seasoning.
Remove the pan from the heat and very gradually mix in the
filé
powder. Do not let the gumbo boil after the filé is added, as
it
will become stringy. Turn into a heated tureen or into
individual
deep plates. Serve with rice. This gumbo is a
meal-in-one
dish.
6 to 8 Servings.
*Pavilion/Restaurant Description
- New York World's Fair 1964/1965
Official Souvenir Book (c.1964 Time Inc.)
**Recipe - New York World's Fair 1964/1965
Official Souvenir Book (c.1964 Time Inc.) |
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