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Creole: Hors D'Oeuvres Combine cream cheese and sour cream thoroughly in mixing bowl.
Add curry powder, capers, and chives.
Season with salt and pepper to taste.
Shred or chop crab meat very finely.
Combine the cheese mixture and the crab meat. Blend them well.
Serve as a spread with toasted crackers. yields 2 cups
In preparing the gumbo, the filo powder is added after the pot has been removed from the fire. The powder is dropped gradually into the hot boiling mixture and stirred slowly until the powder is completely blended with the other ingredients.
Extreme care should be taken with the addition of the powder, for once it is added, the gumbo must never be reheated. Boiling the gumbo after the file is added tends to make the dish stringy and unfit for use; or else the filo falls to the bottom of the pot, a most undesirable result.
The tureen in which the gumbo is to be poured must be sufficiently warm, and it was the custom for the Creoles to place the tureen in a bain-marie for at least a half-hour prior to adding the gumbo, which was served with mounds of fluffy, boiled rice.
From: The Art Of Creole Cookery Welcome to our collection of information resources on a diverse range of subjects, including:
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