The Standard Edition Vol.1, No. 3 | Butter Pat Industries
The Standard Edition Vol.1, No. 3

The Standard Edition Vol.1, No. 3

Lessons learned in life with man's best friend.

There’s a bit of an unofficial motto around here at the Butter Pat offices. Three simple words that sum up who we are as people, and as a company, and the kind we like to keep. It might say more about our ethos than any marketing team could make up. And we have a feeling, if you’re cooking on cast iron, you might abide by the maxim, too.

Must. Love. Dogs.

Louisianna chef David Guas tells us why a cast iron skillet is essential equipment to make the essential ingredient in gumbo.

First, you make a roux...

That’s the way the recipe begins for our Chesapeake Crab Gumbo, and every other gumbo.

Well damn, I’m not making it then, is what you must be thinking...

  

 

Maryland Blue Crab Filé (Okra Gumbo)

  • ½ cup flour
  • ½ cup cooking oil
  • 2 cups chopped okra (1 16-ounce can)
  • 1 tablespoon black pepper
  • 4 tablespoons file powder
  • 3 cups lump crab meat
  • ½ cup chopped celery
  • 2 tablespoons salt
  • ½ cup chopped green pepper
  • ½ cup chopped green onion

Combine cooking oil and flour in heavy skillet over medium flame, stirring constantly until flour is dark brown in color. Set aside.

Sauté slowly 2 cups okra, bell peppers, green onions, celery and crab meat. Combine these ingredients and browned flour into large 4 to 6 quart pot. Add 2 quarts water, salt, pepper and file. Bring to a boil, then simmer for 20 minutes. Serve immediately.

Recipe credit from the folks at The Crab Place in Crisfield, Maryland.

Also, if you're looking for good Filé Powder, here's our favorite: Zatarain's® Gumbo Filé