Seafood File Gumbo

Recipe by Gingerbear
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the oil in a large, heavy pan and add the flour.
  • Cook, stirring, to make a medium-brown roux (the color of peanut butter).
  • Add the onion, scallions, garlic and celery and cook until softened.
  • Add the tomatoes with their juice, breaking them down with the side of a spoon, then add the tomato paste, parsley, thyme, bay leaf, allspice, cloves, salt, peppers, cayenne to taste, lemon juice and water.
  • Bring to a boil, stirring well.
  • Add half the crabmeat and the whole crabs or claws.
  • Simmer for 1-1/2 to 2 hours, stirring occasionally.
  • If you like, you can scoop out allspice, cloves and bay leaf.
  • Add the shrimp and the remaining crab and simmer for a further 15 minutes.
  • Remove the pan from the heat and stir in enough file powder to thicken.
  • Do not boil the gumbo after adding the file powder.
  • Serve hot.
  • NOTE*****Other seafood, such as purged crawfish, lobster and well scrubbed clams may be added to the gumbo, as available.
  • Cooked seafood may be used, too.
  • The finished gumbo will not have the richness of flavor given by crab cooked in it, but will still be delicious.
  • Just heat cooked seafood through in the finished sauce.
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