Louisiana Bayouland Seafood file Gumbo
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
3/4 Cup unbleached white organic flour1/4 Cup Safflower oil2 Cups onion, chopped1 3/4 Cup celery, chopped1 Cup bell pepper, chopped2 Tablespoons garlic, minced1 teaspoon red pepper flakes, (cayenne)1 13OZ. carton Seafood stock1 13OZ. carton vegetable stock10 cups of water2 Cups green onions, chopped, green and white part2 Tablespoons dried parsley flakes2 teaspoons Cajun Creole seasoning3/4 teaspoon Zatarains seafood boil seasoning (U can sub. Old Bay)3 lbs. Shrimp, peeled, deviened, and washed1 lb. preared gumbo crabs.1 16 OZ. caton crab finger (claws)1 8 OZ carton lump crab meat (carefully picked for shells)1 10 OZ carton Oysters (optional)2 Tablespoons File (Gumbo File 100% ground Sasafras)
Brown flour in a black iron skillet over medium heat. Be patient, it takes a while. You must stir frequently near to the end of browing stir almost constantly. Brown until flour turns a nice deep caramel brown color. Remove from heat and set aside.
In a large stock or soup pot with a heavy bottom heat oil, add onions and cook until they are almost caramilized, add celery and bell pepper and continue to cook until vegetables arwe tender. Then add in garlic and red pepper flakes. Continue to cook until the aroma of the garlic fill the air about 3 - 5 minutes.
Stir browned flour into veggie mixture until all vegetables are completely coated in the flour, slowly pour in seafood stock, vegetable stock, and water. Bring this to a boil and simmer for about 30 minutes. Add gumbo crabs and shrimp, cook for 5 minutes, then add in crab fingers oysters and picked crab meat. Cook for about 5-8 minutes until oysters are curling at the edges. Remove from heat. Add File to gumbo at once. Serve Hot.
Note* You may lightly sprikle your rice with additional file if you like it a little thicker like I do.
Serve over rice. 1/2 Cup Rice with 1 1/2 cup gumbo Make sure to get some of all the seafood in each serving.
Number of Servings: 16
Recipe submitted by SparkPeople user LOGANSGRAMMIE.
In a large stock or soup pot with a heavy bottom heat oil, add onions and cook until they are almost caramilized, add celery and bell pepper and continue to cook until vegetables arwe tender. Then add in garlic and red pepper flakes. Continue to cook until the aroma of the garlic fill the air about 3 - 5 minutes.
Stir browned flour into veggie mixture until all vegetables are completely coated in the flour, slowly pour in seafood stock, vegetable stock, and water. Bring this to a boil and simmer for about 30 minutes. Add gumbo crabs and shrimp, cook for 5 minutes, then add in crab fingers oysters and picked crab meat. Cook for about 5-8 minutes until oysters are curling at the edges. Remove from heat. Add File to gumbo at once. Serve Hot.
Note* You may lightly sprikle your rice with additional file if you like it a little thicker like I do.
Serve over rice. 1/2 Cup Rice with 1 1/2 cup gumbo Make sure to get some of all the seafood in each serving.
Number of Servings: 16
Recipe submitted by SparkPeople user LOGANSGRAMMIE.
Nutritional Info Amount Per Serving
- Calories: 229.5
- Total Fat: 6.4 g
- Cholesterol: 186.4 mg
- Sodium: 736.1 mg
- Total Carbs: 11.0 g
- Dietary Fiber: 1.0 g
- Protein: 30.6 g
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