Seafood File Gumbo is an enormous undertaking, but this recipe is well worth the effort. The recommended serving size of rice for gumbo is a third of a cup.
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Prep Time: 1 Hour
Cooking Time: 8 Hour 50 Minutes
Total Time: Around 10 Hours
User Rating: 5
Ingredients for the Seafood File Gumbo:
- 1 pound shrimp, peeled and deveined
- 5 quarts water
- 4 carrots, sliced
- 4 onions, quartered
- 1/2 bunch celery, sliced
- 2 bay leaves
- 3 cloves garlic, sliced
- 2 sprigs of fresh parsley
- 5 whole cloves
- 1 teaspoon ground black pepper
- 1 tablespoon dried basil
- 2 teaspoons dried thyme
- 1/2 teaspoon ground cayenne pepper
- 1/2 tablespoon ground white pepper
- 1/2 teaspoon ground black pepper
- 1 1/2 teaspoons paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 16 ounces of crab meat
- 1 bay leaf, crushed
- 1 teaspoon salt
- 3/4 cup corn oil
- 2 cups diced onion
- 2 cups diced celery
- 2 cups chopped green bell pepper
- 1 teaspoon minced garlic
- 3 tablespoons file powder
- 2 teaspoons hot pepper sauce
- 1 1/2 cups tomato sauce
- 1 pint shucked oysters
Instruction for the Seafood File Gumbo:
Step 1: The first step to making Seafood File
Gumbo is to bake successfully, preheating the oven to 375 degrees F is required
(190 degrees C).
Step 2: Remove the shrimp's shells and veins,
but keep the shells.
Step 3: Refrigerate the shrimp in a covered
basin.
Step 4: Arrange the shells in a single layer
on a baking sheet and bake until they are scorched and have a light
golden brown color around the edges. Close the oven's door.
For Coup d'état: Add 5 quarts of
water, 4 carrots, 4 celery stalks, and 4 garlic cloves to an 8-quart saucepan.
For the mixture of onions and celery: Blend in 1
tablespoon of dried basil, 1 tablespoon of black pepper, 2 bay leaves, 1
teaspoon of black pepper, 1 tablespoon of dry parsley, and 2 tablespoons of dried
thyme.
Step 5: Bring in the shrimp shells. Get the
stock to a low boil. Cook on low heat for 5–7 hours, adding more water as
needed by pouring it down the pot's edge.
Step 6: Simmer stock no longer and strain for
the best Seafood File Gumbo.
Step 7: Squeeze the vegetables and shells to
remove all moisture, and then toss them.
Step 8: Reduce the stock to a quantity of 2
to 3 quarts, or as much as you like, and put it back on the stove (you will
need 7 cups of this stock for this recipe). The stock can be strained through a
cloth to improve clarity.
Step 9: Grind the red, white, and black
peppers, paprika, thyme, oregano, bay leaf, and salt in a small bowl
and put it aside.
Step 10: Warm the oil in a heavy pot (at least
5 quarts in size) over medium heat.
Step 11: Include some chopped vegetables like
onions, celery, and green pepper.
Step 12: Maximize the temperature. Add the
garlic, file, hot pepper sauce, and pepper-herb combination, stirring
frequently.
Step 13: Keep stirring for the entire 5
minutes. Reduce the tomato sauce while stirring it over high heat. Bring to a
boil. Turn down the heat, and boil for an hour, checking and stirring
occasionally.
Step 14: Add seafood such as shrimp, oysters,
and crab right before serving. If you want to speed up the process, just add 5
minutes. After 10 minutes, remove from heat and let stand.
Read More:
Note from the Cook:
Powdered sassafras leaves are processed into a fine powder, a seasoning. Gumbo and other Creole meals rely on it to achieve their signature consistency and flavor.
Nutrition Facts:
- Calories: 418
- Protein: 28.8g
- Carbohydrates: 24g
- Fat: 23.6g
- Cholesterol: 142.3mg
- Sodium: 950.8mg