If you’re looking for an authentic Creole-Cajun meal, a warm bowl of gumbo is the perfect way to taste what the cuisine has to offer. This seafood filé gumbo recipe will be in your family for generations to come. Use the scraps from chopping the onion, bell pepper, okra, and celery for the gumbo to make the seafood stock.

Quick Info

⏱️ 170 min • 🍽️ 4 servings • ⭐ 99%

Tags

[North American] • [Dairy-Free] • [Dinner] • [Lunch] • [Pescatarian] • [Meal]

Ingredients

• 1 tablespoon canola oil
• 3 blue crabs, washed and halved crosswise
• 2 pounds cleaned shrimp shells and heads
• Bell pepper, onion, and celery scraps
• 1 green onion, halved crosswise
• 3 sprigs of fresh Italian parsley
• 3 sprigs of fresh thyme
• 2 garlic cloves
• 2 dried bay leaves
• 1 teaspoon ground black pepper
• 13 cups water
• 1½ tablespoons kosher salt
• 1 tablespoon ground white pepper
• 2 tablespoons freshly ground black pepper
• 1 tablespoon cayenne
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• ¾ teaspoon dried thyme
• ¾ teaspoon dried oregano
• 8 tablespoons canola oil, divided
• 2 cups sliced okra
• ½ cup all-purpose flour
• 1 medium yellow onion, chopped
• 1 medium bell pepper, seeded and chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 2 dried bay leaves
• 1 pound smoked sausage, sliced into ¼-inch-thick rounds
• 6 blue crabs, washed and halved crosswise
• 5 sprigs of fresh thyme
• 1 tablespoon Worcestershire sauce
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 2 pounds shrimp, peeled, deveined, and rinsed
• 6 cups cooked rice
• 3 tablespoons chopped fresh Italian parsley
• ¼ cup sliced green onions
• 1 teaspoon filé powder (optional)

Instructions Preview

1. Make the seafood gumbo stock: In a heavy-b…
2. Add the bell pepper, onion, and celery scr…
3. Strain the stock through a large fine-mesh…

…and 9 more steps

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Recipe by: Katie Aubin, Betsy Carter, Kenneth Temple • From: Tasty 101