Gumbo File'
Submitted by Stevenhansen
Cajun seafood gumbo with shrimp, lump crab, ham, and okra built on a dark cocoa-colored roux. Finished with file powder for authentic Louisiana flavor and body.
YIELD
6 servingsPREP
20 minCOOK
80 minREADY
100 minReal gumbo starts with the roux, and this one takes it seriously. Shortening and flour stirred constantly over moderate-low heat for a full 30 minutes until it reaches the color of cocoa. That patience is the difference between a gumbo with deep, toasty complexity and one that tastes like flour soup.
Once the roux is dark, onions cook in until browned, then sliced okra fries until golden. The okra does double duty: it adds flavor and acts as a natural thickener, releasing its sticky gel into the gumbo as it simmers. Ham, canned tomatoes, bell pepper, garlic paste, bay leaf, parsley, thyme, and celery leaves all join the pot for a 50-minute simmer.
Shrimp and lump crab go in at the very end, just 5 minutes before serving. These cook fast and overcooking turns both rubbery. A sprinkle of file powder (ground sassafras leaves) at the table adds the final layer of earthy, root-beer-like flavor and extra body.
Chef Tips
- Stir the roux constantly. Thirty minutes with no breaks. If it burns, even slightly, dump it and start over. Burnt roux tastes acrid and ruins the whole pot.
- Add the seafood last. Shrimp and crab need only 5 minutes. Adding them earlier means tough, overcooked shellfish in an otherwise great gumbo.
- Sprinkle the file powder at serving, never while the pot is boiling. Boiled file turns stringy and slimy.
Variations
- Andouille sausage: Add sliced andouille with the ham for a smokier, spicier gumbo.
- Chicken and sausage: Skip the seafood and use shredded chicken thighs and andouille for a classic non-seafood version.
- Over rice: Serve ladled over a mound of steamed white rice, the traditional Louisiana way.
Ingredients
Directions
In a heavy skillet, melt the shortening over mod-low heat.
Add flour and cook the roux, stirring constantly, for 30 minutes, or until it is the color of cocoa.
Stir in the onion and cook, stirring until onion begins to brown.
Add okra and cook over moderate heat, stirring frequently, until okra is golden.
In a kettle, bring 8 cups water to a boil, add the roux mixture, ham, tomatoes, with juice, bell pepper, garlic paste, bay leaf, parsley, thyme, and celery leaves.
Simmer the mixture, stirring occasionally for 50 minutes.
Stir in the shrimp and lump crabmeat and simmer for 5 minutes or until shrimp are firm.
Season it with cayenne and salt.
Discard bay leaf and serve the gumbo sprinkled with file’ powder.
Makes about 9 cups.
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