NEW ORLEANS SEAFOOD FILé GUMBO RECIPE BY TASTY
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.
Provided by Katie Aubin
Total Time 2 hours 50 minutes
Prep Time 30 minutes
Cook Time 2 hours
Yield 4 servings
Number Of Ingredients 39
Steps:
- Make the seafood gumbo stock: In a heavy-bottomed 5-quart pot, heat the canola oil over medium heat. Once the oil is shimmering, add the crabs and cook until the shells turn bright orange, 2–3 minutes. Add the shrimp shells and heads and cook until the shells turn pink, 2–3 minutes more. Smash the crab and shrimp shells, similar to mashing potatoes, to release any juices.
- Add the bell pepper, onion, and celery scraps, green onion, parsley, thyme, garlic, bay leaves, black pepper, and water. Bring to a gentle boil, then reduce the heat to medium-low and simmer for 30–35 minutes.
- Strain the stock through a large fine-mesh sieve into a large bowl. You should have 12 cups. Set aside until ready to use in the gumbo (if not using immediately, the stock can be cooled, then stored in an airtight container in the refrigerator for 1–3 days).
- Make the Creole seasoning: In a small bowl, whisk together the salt, white pepper, black pepper, cayenne, paprika, garlic powder, onion powder, thyme, and oregano until well combined.
- Make the gumbo: Heat 6 tablespoons canola oil in a heavy-bottomed 6-quart pot over medium-high heat until faint wisps of white smoke come off the oil (if thicker, darker smoke appears, remove the pot from the heat and let cool for 3 minutes). Add the okra and fry for 2 minutes, until army-green in color. Use a slotted spoon to transfer the okra to a paper towel-lined plate to drain, leaving any remaining oil behind in the pot.
- Add the remaining 2 tablespoons of oil to the same pot. Heat the oil over medium-high heat until faintly smoking again (do not let it overheat, or the flour will burn). Whisk in the flour to make a roux and cook, whisking constantly, until it turns a dark cocoa brown, 5–6 minutes. (If the roux is browning too quickly, remove the pot from the heat while continuing to stir and reduce the heat to medium-low.)
- Reduce the heat to medium, then add the onion, bell pepper, celery, and 2 tablespoons of the Creole seasoning. Cook, stirring, for 2–3 minutes, until onions have softened. Add the garlic, bay leaves, and remaining Creole seasoning.
- Increase the heat to medium-high heat. While whisking or stirring constantly to prevent lumps from forming, add the seafood gumbo stock, 4 cups at a time. Add the okra, smoked sausage, crabs, thyme, and Worcestershire sauce. Bring to a boil, then reduce the heat to low and simmer uncovered for 1 hour, skimming off any foamy flour residue that rises to the surface. The gumbo should thicken and reduce by one quarter.
- Season the gumbo with the salt and pepper to taste, then add the shrimp. Remove the pot from the heat, cover, and let the residual heat cook the shrimp for 10 minutes.
- Ladle the hot gumbo into bowls. Serve with rice and garnish with parsley, green onions, and filé powder, if using.
- It’s important to properly cool and store leftover seafood gumbo, otherwise it will spoil. Fill a clean 2-liter bottle or plastic juice jug with water and freeze until solid. Once finished eating, place the ice bottle in the pot of gumbo and let cool, stirring occasionally to release heat. Transfer the gumbo to an airtight container and refrigerate for up to 5 days. 11. The gumbo can also be frozen for up to 3 months.
- Enjoy!
GUMBO RECIPE | EMERIL LAGASSE | FOOD NETWORK
Provided by Emeril Lagasse
Categories main-dish
Total Time 2 hours 10 minutes
Prep Time 40 minutes
Cook Time 1 hours 30 minutes
Yield 6 servings
Number Of Ingredients 23
Steps:
- In a large pot, heat the oil. Fry the okra, stirring constantly, for 10 to 12 minutes or until most of the slime disappears. Season with Essence. Add the tomatoes, onions, and celery, stirring occasionally, cook for 18 to 20 minutes, or until the vegetables are wilted. Season with salt and cayenne. Add the bay leaves, thyme, garlic and water. Stir and bring to a boil. Reduce to a simmer and cook for 15 minutes. Add the shrimp and cook for 30 minutes. Serve with rice and garnish with green onions and Essence.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
AUTHENTIC NEW ORLEANS SEAFOOD GUMBO - A SPICY PERSPECTIVE
Aug 26, 2020 · How to Make Authentic New Orleans Seafood Gumbo – This homemade gumbo recipe is loaded with lots of fresh seafood and intense Cajun flavors for a deliciously bold taste of Louisiana.. There’s nothing quite like the intense, comforting taste of an authentic Louisiana gumbo. Featuring warm spices, generous helpings of succulent seafood…
From aspicyperspective.com
From aspicyperspective.com
See details
SEAFOOD FILE GUMBO RECIPE | ALLRECIPES
Seafood gumbo consisting of fresh shrimp, crab, oysters, vegetables, herbs and spices; simmered in fresh …
From allrecipes.com
From allrecipes.com
See details
SEAFOOD RECIPES | ALLRECIPES
These top-rated recipes celebrate simple seafood preparations and limited ingredients. You'll find terrific easy recipes for shrimp, tuna, scallops, salmon, tilapia, and more. ... This authentic Creole Gumbo from New Orleans starts out with a slow cooked roux.Traditional gumbo …
From allrecipes.com
From allrecipes.com
See details
SEAFOOD GUMBO - LOUISIANA COOKIN
Oct 29, 2014 · Seafood gumbo, packed with shrimp, oysters, red snapper, and, especially Louisiana blue crab, is a classic South Louisiana dish. Ben Thibodeaux, chef de cuisine of Dickie Brennan’s Tableau in Le Petit Theatre, says, “Our warm, fertile waters help our blue crabs get nice and fat, which lends a sweetness to the seafood gumbo…
From louisianacookin.com
From louisianacookin.com
See details
TRADITIONAL NEW ORLEANS FOOD: NEWORLEANS.COM
What unites everyone in New Orleans is the city’s love affair with its traditional fare. It’s a romance conducted over white-linen tablecloths graced by crawfish etouffe, in a bistro courtyard with a bowl of gumbo …
From neworleans.com
From neworleans.com
See details
NEW ORLEANS CHICKEN ANDOUILLE SAUSAGE GUMBO - JESSICA GAVIN
Feb 25, 2022 · Chicken Andouille Sausage Gumbo Recipe; New Orleans is a melting pot of extravagant culture, abundant energy, live music, and Creole cuisine. I’ve enjoyed eating at iconic restaurants like Commander’s Palace and Brennan’s to smaller establishments off the beaten path. I always order gumbo …
From jessicagavin.com
From jessicagavin.com
See details
SEAFOOD RECIPES, COPYCAT SEAFOOD RESTAURANT RECIPES ...
You can find great battered fish recipes, savory soups, and pasta dishes where seafood is the main attraction. You can find great recipes for shrimp, salmon, cod, and so much more. Try these popular fish recipes: Long John Silvers Fish Batter, New Orleans Shrimp and Grits, Seafood …
From copykat.com
From copykat.com
See details
THE BEST GUMBO IN NEW ORLEANS - SERIOUS EATS
May 07, 2021 · Creole gumbo: A true New Orleans Creole gumbo starts with a lighter roux—meaning a shorter-cooked roux with a less intensely toasty flavor—ham or chaurice (spicy fresh-pork sausage), okra, and tomatoes, all simmered in a flavorful stock. The protein in Creole gumbo is often seafood…
From seriouseats.com
From seriouseats.com
See details
NEW ORLEANS JAMBALAYA RECIPE | ALLRECIPES
Seafood Recipes; Salmon Recipes; Shrimp Recipes; Appetizer & Snack Recipes ... Lemony Cream Cheese Fruit Dip This recipe is the result of wanting fruit dip and not having most of the ingredients. When I got the ingredients and made it according to original, I discovered I preferred this one to the original. ... New Orleans Jambalaya …
From allrecipes.com
From allrecipes.com
See details
REMOULADE SAUCE A LA NEW ORLEANS RECIPE | ALLRECIPES
I am from New Orleans and this recipe is just like the Remoulade Sauce I enjoyed at so many N.O. restaurants. I made it exactly as listed, except that I put the scallions, parsley, olives, celery and …
From allrecipes.com
From allrecipes.com
See details
CREOLE FILé GUMBO RECIPE | LOUISIANA TRAVEL
This November recipe is brought to you by Louisiana Kitchen and Culture Magazine.Lil' Dizzy’s Café in New Orleans is serving up some tasty Creole Gumbo. Their recipe for uses the …
From louisianatravel.com
From louisianatravel.com
See details
SEAFOOD GUMBO RECIPE | ALLRECIPES
Made this for Thanksgiving. Everyone enjoyed this gumbo. Born and raised in New Orleans, so I have a hard crowd to.please. I used olive oil instead of vegetable oil. This is a Creole gumbo since it uses tomato. Cajun gumbo uses a rue. It is a recipe…
From allrecipes.com
From allrecipes.com
See details
AUTHENTIC NEW ORLEANS SEAFOOD GUMBO - A SPICY PERSPECTIVE
Aug 26, 2020 · How to Make Authentic New Orleans Seafood Gumbo – This homemade gumbo recipe is loaded with lots of fresh seafood and intense Cajun flavors for a deliciously bold taste of Louisiana.. There’s nothing quite like the intense, comforting taste of an authentic Louisiana gumbo. Featuring warm spices, generous helpings of succulent seafood…
From aspicyperspective.com
From aspicyperspective.com
See details
SEAFOOD RECIPES | ALLRECIPES
These top-rated recipes celebrate simple seafood preparations and limited ingredients. You'll find terrific easy recipes for shrimp, tuna, scallops, salmon, tilapia, and more. ... This authentic Creole Gumbo from New Orleans starts out with a slow cooked roux.Traditional gumbo …
From allrecipes.com
From allrecipes.com
See details
SEAFOOD GUMBO - LOUISIANA COOKIN
Oct 29, 2014 · Seafood gumbo, packed with shrimp, oysters, red snapper, and, especially Louisiana blue crab, is a classic South Louisiana dish. Ben Thibodeaux, chef de cuisine of Dickie Brennan’s Tableau in Le Petit Theatre, says, “Our warm, fertile waters help our blue crabs get nice and fat, which lends a sweetness to the seafood gumbo…
From louisianacookin.com
From louisianacookin.com
See details