Name: Gumbo File'
Ingredients: 1/2 lb Lump crabmeat, picked over; 1/4 c Shortening; 2 tb Flour (heaping); 1/4 c Onion, chopped; 1 lb Okra, rinsed, trimmed, and t inly sliced; 1/2 c Ham, chopped; 16 oz Tomatoes with juices; 2 tb Green bell pepper, finely ch pped; 2 Garlic cloves, minced, and m shed to paste with; 1/2 ts Salt; 1 Bay leaf; 6 Parsley sprigs; 1 Thyme sprig; 2 tb Celery leaves, chopped; 3/4 lb Shrimp, shelled; Cayenne pepper to taste; 1 tb File' powder

On Sundays God wants us to do more than sing songs together and have wonderful worship experiences. He wants to knit the fabric of our lives together. For many, church has become all about me – what I’m learning, what I’m seeking, what I’m desperate for, what I need, how I’ve been affected, what I can do. We see ourselves as isolated individuals all seeking personal encounters with God, wherever we can find them. Sadly, this reflects our individualistic, me-obsessed culture. Rather than seeing ourselves as part of a worship community, we become worship consumers. We want worship on demand, served up in our own time, and with our own music.

Bob Kauflin

CATEGORY	CUISINE	TAG	YIELD
Seafood, Meats	Cajun	Seafood, Soups/stews, Cajun	6	Servings

INGREDIENTS

1/2	lb	Lump crabmeat, picked over
1/4	c	Shortening
2	tb	Flour (heaping)
1/4	c	Onion, chopped
1	lb	Okra, rinsed, trimmed, and t inly sliced
1/2	c	Ham, chopped
16	oz	Tomatoes with juices
2	tb	Green bell pepper, finely ch pped
2		Garlic cloves, minced, and m shed to paste with
1/2	ts	Salt
1		Bay leaf
6		Parsley sprigs
1		Thyme sprig
2	tb	Celery leaves, chopped
3/4	lb	Shrimp, shelled
		Cayenne pepper to taste
1	tb	File' powder

INSTRUCTIONS

In a heavy skillet, melt the shortening over mod-low heat. Add flour and
cook the roux, stirring constantly, for 30 minutes, or until it is the
color of cocoa. Stir in the onion and cook, stirring until onion begins to
brown.  Add okra and cook over moderate heat, stirring frequently, until
okra is golden. In a kettle, bring 8 cups water to a boil, add the roux
mixture, ham, tomatoes, with juice, bell pepper, garlic paste, bay leaf,
parsley, thyme, and celery leaves. Simmer the mixture, stirring
occasionally for 50 minutes. Stir in the shrimp and lump crabmeat and
simmer for 5 minutes or until shrimp are firm. Season it with cayenne and
salt. Discard bay leaf and serve the gumbo sprinkled with file' powder.
Makes about 9 cups. a 1945 Gourmet Mag. favorite.

A Message from our Provider:

“Faith without works is empty – and vica versa.”