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Teal Or Poule D’eau Gumbo

January 29, 2023

CATEGORY	CUISINE	TAG	YIELD
	New Orleans	Creole, Stews	1	Servings

INGREDIENTS

3	T	Shortening
1		Onion
2	T	Flour
2		Toes garlic
1		Bay leaf
1	pn	Thyme
		Parsley
		Salt and pepper to taste
2		Poules d'eau or teal, up to
		Shortening for sauteing
2		Dozen oysters with water
		optional
4	c	Water, up to 6
		File powder
		Cooked rice

INSTRUCTIONS

3
Add flour to shortening. Cook over low heat. Stir constantly, to avoid
scorching, until very brown. Add onions, garlic, bay leaf, thyme,
parsley, salt and pepper.  Skin poule d'eau or teal, wash, cut up, salt
and pepper. Fry lightly  and set aside. Make basic roux, add poule
d'eau or teal and water.  Simmer for about two hours or until tender.
If using, add oysters and  oyster water (be sure and pick over them by
hand for pearls and bits  of shell, and strain the water.) Add file
individually when ready to  serve. Serve over rice.  Note: do not add
file to a rapidly boiling pot or it will string (file  means thread).
If you wish to season the entire pot, bring the  temperature down to a
bare simmer, remove some liquid, let it cool  and stir in the file;
then stir the mixture back into the pot. Do not  bring it to a rolling
boil again.  from "New Orleans Lenten Recipes: A Multi-Ethnic Sampling"
by Elaine  Abboud Mowad and Jean Sarrazin Sears, published in 1970 by
the  Louisiana Folklore Society. The booklet contains recipes passed
down  from generation to generation by word of mouth.  printed in The
New Orleans Times-Picayune, March 2, 1995  Posted to MM-Recipes Digest
V4 #192 by Linda Place  <placel@worldnet.att.net> on Jul 17, 1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 689 Calories From Fat: 375 Total Fat: 41.7g Cholesterol: 50.9mg Sodium: 1775mg Potassium: 253.2mg Carbohydrates: 60.2g Fiber: 9g Sugar: 14.4g Protein: 19.3g