Seafood File Gumbo - The Perfect SeaFood Recipe

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.


Seafood File Gumbo

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'├ętat: 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

Post a Comment (0)
Previous Post Next Post