Leah Chase, the chef and owner of Dooky Chase in New Orleans, gave an interview to Matt Lee and Ted Lee of The Times back in 2000. It was about her gumbo, which is brackish and silky and delicious, and for which she offered a recipe. Ms. Chase told them about giving a dinner in 1942 for a group of Tuskegee Airmen who refused to eat the gumbo she and a friend had prepared for them because they thought the file powder she put in the pot was a voodoo potion intended to ensnare the men. “One of the men was telling the others, 'Don't eat the gumbo! If you eat that gumbo, you'll never leave New Orleans.' '' Perhaps! (Sam Sifton) Featured in: The Gumbo Variations: To Each His Own.
Category: Main Dish
Cuisine: not set
1 pound medium head-on shrimp
4 hard crabs cleaned and split in two
1/2 pound smoked sausage diced
1/2 pound hot sausage diced
1/2 pound beef brisket or lean veal stew meat
1/2 pound chicken gizzards
1/2 cup canola oil
1/2 cup flour
1 large onion chopped
6 chicken wings split
1/2 pound smoked ham cubed
2 teaspoons paprika
3 cloves garlic minced
1 teaspoon dried thyme
1 teaspoon salt
24 shucked oysters with liquor
1 tablespoon file powder
1/2 cup chopped parsley
Find any recipe, add your own, make grocery lists easily from recipes. Enter any 3 ingredients and BigOven will tell you what you can make. It's free! (4.5/5 stars)