Seafood File Gumbo Recipe
🕒 Cook Time: 2 hours
🕒 Prep Time: 1 hour
🕒 Total Time: 3 hours
Description:
A friend loaned me a Cajun Cookbook, and that’s where this tantalizing Seafood File Gumbo recipe originated. Bursting with flavor and Cajun flair, it’s a hearty stew that’s perfect for any occasion, whether it’s a cozy weeknight meal or a festive gathering with friends and family. Packed with succulent seafood, aromatic spices, and a rich roux base, this gumbo is sure to become a favorite in your recipe collection.
Keywords:
Stew, One Dish Meal, Lunch/Snacks, Crab, Rice, Vegetable, Cajun, Creole, Spring, Summer, Winter, Spicy, Weeknight, Stove Top, Less than 4 Hours
Nutritional Information (per serving):
- Calories: 447
- Fat: 29.6g
- Saturated Fat: 4g
- Cholesterol: 172.8mg
- Sodium: 949mg
- Carbohydrates: 20.3g
- Fiber: 2.7g
- Sugar: 5.6g
- Protein: 26g
Ingredients:
- 1/2 cup all-purpose flour
- 1/3 cup onion, finely chopped
- 1 scallion, chopped
- 1 garlic clove, minced
- 1/4 cup celery, diced
- 1-2 whole canned tomatoes, crushed
- 1 tablespoon tomato paste
- 1 tablespoon parsley, chopped
- 1 teaspoon dried thyme
- 1 bay leaf
- 1-2 allspice berries
- 1 clove
- Salt, to taste
- Black pepper, to taste
- White pepper, to taste
- Cayenne pepper, to taste
- 1 lemon, juiced
- 1 quart water
- 2 cups lump crabmeat
- 2 cups medium shrimp, peeled and deveined
- 2 tablespoons file powder
Instructions:
-
Prepare the Roux:
- Heat oil in a large, heavy pan over medium heat. Add the flour and cook, stirring constantly, until it turns a medium-brown color, resembling the shade of peanut butter.
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Sauté Aromatics:
- Add the chopped onion, scallions, minced garlic, and diced celery to the roux. Sauté until the vegetables are softened and fragrant.
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Create the Base:
- Stir in the crushed tomatoes with their juices, breaking them down further with the back of a spoon. Add the tomato paste, chopped parsley, dried thyme, bay leaf, allspice berries, clove, salt, black pepper, white pepper, cayenne pepper (adjust to taste), and lemon juice.
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Add Liquid and Crab:
- Pour in the water and bring the mixture to a boil, stirring well to combine. Once boiling, add half of the lump crabmeat and any whole crabs or crab claws you may have.
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Simmer:
- Reduce the heat to low and let the gumbo simmer gently for 1 1/2 to 2 hours, stirring occasionally. This allows the flavors to meld and develop.
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Incorporate Shrimp:
- After simmering, add the remaining lump crabmeat and the peeled and deveined shrimp to the gumbo. Continue to simmer for an additional 15 minutes until the shrimp are cooked through and the flavors have melded.
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Thicken with File Powder:
- Remove the pan from the heat and gradually sprinkle in the file powder, stirring continuously to prevent clumping. The file powder will thicken the gumbo to the desired consistency. Be careful not to boil the gumbo once the file powder has been added.
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Serve:
- Ladle the hot gumbo into bowls and serve immediately. It pairs wonderfully with steamed rice or crusty French bread.
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Additional Notes:
- Feel free to incorporate other seafood such as purged crawfish, lobster, or well-scrubbed clams into the gumbo, based on availability.
- If using pre-cooked seafood, simply heat it through in the finished gumbo sauce before serving.
Indulge in the rich flavors of this Seafood File Gumbo, a comforting dish that’s bound to warm your soul and transport you to the vibrant streets of Cajun country with every spoonful. Enjoy the culinary journey! 🦐🌶️🥣
