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New Orleans Seafood File Gumbo

There’s nothing that says New Orleans like a good bowl of gumbo, make that two bowls.
Total Time1 hr
Course: Main Course
Cuisine: Cajun, Creole
Keyword: gumbo
Author: Kenneth


  • ½ cup canola oil ¼ cup reserve
  • ½ cup all-purpose flour
  • 2 tablespoon + 1 teaspoon creole seasoning
  • 1 onion chopped
  • 1 bell pepper chopped
  • 1 stalk celery chopped
  • 5 garlic cloves minced
  • 2 bay leaf
  • 1 teaspoon cayenne
  • 12 cups seafood stock
  • 1 lb. sausage sliced
  • 6 crabs halved
  • 5 sprigs of thyme
  • 1 tablespoon worcestershire sauce
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • 2 lbs. shrimp peeled and deveined
  • 1-2 cups brown rice cooked
  • file powder optional


  • In a heavy bottom 5 qt. pot, over medium high heat add oil, bring oil to a smoke point, you will see a faint white smoke coming off oil, (a thicker smoke will burn the flour, remove from heat and let cool for 3 minutes) add flour and whisk, you want a dark chocolate colored roux, if roux is browning to fast remove off heat while stirring and reduce heat to medium-low.
  • Once roux is dark chocolate add onion, bell pepper and celery, stirring for 2-3 minutes, add garlic, bay leaf and cayenne. Turn heat up to medium-high heat, add stock in thirds, add sausage, crab, thyme and worcestershire.
  • Bring to a boil, reduce heat and simmer for one hour uncovered; skim any fat that rises to the top. Taste gumbo and add salt and pepper to taste, add shrimp. Let sit for 10 minutes for shrimp to cook. Serve hot with rice.


Some families add file to the gumbo while it cooks some add it at the dinner table. My family adds it at the dinner table.