File' Gumbo Lafayette

Yields:	6 servings
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	Preparation	20 minutes
	Cooking	1 hours
	Ready In	1.5 hours

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Ingredients

10	ounces	okra	frozen, sliced
1/3	cup	drippings	beef
1	cup	scallions, spring or green onions	with tops, chopped
1	cup	celery	diced
1	clove	garlic	minced
1/4	cup	flour, all-purpose
2	cups	water	hot
16	ounces	tomatoes	stewed
1	x	salt	to taste
1/4	teaspoon	black pepper
1	each	bay leaf
1	x	red hot pepper sauce (eg. Tabasco)	to taste
15 1/2	ounces	salmon	canned
1	dash	file' powder
1 1/3	cups	rice	cooked

Directions

Thaw okra and sauté in beef drippings or vegetable shortening for 10 minutes, stirring occasionally.

Add onions, celery, and garlic and cook about 5 minutes more.

Stir in flour.

Add hot water, stirring constantly, and cook until slightly thickened.

Add tomatoes, salt, pepper, and by leaf and cover.

Simmer for additional 20 minutes on low heat. Remove bay leaf and add Tabasco sauce.

De-bone and skin salmon and add to gumbo. Heat thoroughly.

Add dash of file' just before serving.

Serve in soup bowls or plates over hot cooked rice.

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Member Review

Sun-Dried Tomato Monkey Bread

Truly awesome. I made the dough myself using the bread dough dough cycle on the breadmaker. Also used some olive oil instead of 3/4 cup of butter to lighten things up. Next time I'll use canned parmesan instead of fresh shaved so it's more like bread crumbs. Incredible smell. Just toating it later for breakfast the next day made it worth it. Great breakfast/brunch bread.

Reviewed by sean

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