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New Orleans File Gumbo
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- #100158
This is some goooood gumbo! It's not difficult to make but does require that you dirty a lot of dishes.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
2 comments
ingredients
2 tablespoons flour
2 tablespoons peanut oil, plus additional for cooking
1 can (15 ounce size) crushed tomatoes
1/2 slice chopped smoked ham
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
3 bay leaves
1 tablespoon file powder
1 pound fresh okra, trimmed and cut in 1/2-inch slices
1 1/2 cup chopped onion
1/2 cup chopped celery
1/2 chopped green bell pepper
3 cloves garlic, pressed
2 cans (15 ounce size) chicken stock
1 can (15 ounce size) beef stock
1/2 pound bay scallops
1/2 pound fresh shrimp, peeled and deveined
salt and pepper, to taste
1/2 teaspoon Worcestershire sauce
1 teaspoon Tabasco sauce
cooked rice for serving
directions
Combine the flour and oil in a skillet over medium heat. Cook, stirring constantly, until it is a copper color.
Slowly stir the crushed tomatoes into the roux. Add the ham, thyme, basil, bay leaves, and file powder. Let simmer on low heat.
In another skillet, heat a small amount of peanut oil over medium heat. Add the okra and cook, stirring occasionally, until it is no longer slimy, about 25 minutes.
In a Dutch oven, saute the onion, celery, green pepper, and garlic in a small amount of oil. Add the chicken and beef stock and bring to a boil. Add the okra and tomato mixture. Let simmer for 1 hour.
Add the scallops and shrimp and cook for 10-15 minutes or until the seafood is cooked. Stir in the Worcestershire sauce, Tabasco, and salt and pepper to taste. Remove the bay leaves before serving.
Serve the gumbo over cooked rice.
nutrition data
170 calories, 4 grams fat, 16 grams carbohydrates, 16 grams protein per serving.
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reviews & comments
We do not use scallops in Louisiana gumbo..sorry
September 5, 2013
While this recipe is good it isn't for beginners. There is no instructions on how to make the roux - other than to make it - nowhere does it mention that you have to HEAT it. Roux needs explanation to those who haven't made it before. I had to look up how to make roux. Once I understood that I was able to complete the recipe and it turned out excellent.
January 6, 2013
There are a lot of steps in this recipe, but if you follow them you'll get good results. The gumbo was really flavorful so you shouldn't need to alter anything. One note: I was always taught that you don't add the file powder until the end or it can get gummy, not just thickened. I added the file powder when I added the seafood. Also, some of the measurements are rather vague (slice of ham, can of tomatoes) but gumbo doesn't require that the measurements (except for the roux) be exact so use what you like. I used a 15 oz can of tomatoes and what probably yielded about 3/4 cup diced ham (didn't really measure).