Seafood File Gumbo

Name: Seafood File Gumbo
Prep time: 9 h 25 min
Cook time: 9 h 25 min
Total time: 9 h 25 min
Yield: 8
Cuisine: Creole, Cajun
Ingredients: 1 bay leaf, crushed; 2 bay leaves; 4 carrots, sliced; 1 bunches celery, sliced; 473 milliliters diced celery; 177 milliliters corn oil; 454 grams crabmeat; 1 Tbsp dried basil; 1 teaspoons dried thyme; 2 teaspoons dried thyme; 3 Tbsps file powder; 2 sprigs fresh parsley; 1 teaspoon minced garlic; 3 cloves garlic, sliced; 473 milliliters chopped green bell pepper; 1 teaspoons ground cayenne pepper; 1 Tbsps ground white pepper; 1 teaspoons ground black pepper; 1 teaspoon ground black pepper; 473 milliliters diced onion; 4 onions, quartered; 1 teaspoons dried oregano; 2 teaspoons paprika; 2 teaspoons hot pepper sauce; 1 teaspoon salt; 454 grams shrimp, peeled and deveined; 1 pint shucked oysters; 355 milliliters tomato sauce; 5 liters water

Seafood File Gumbo

You can never have too many main course recipes, so give Seafood File Gumbo It is a rather pricey recipe for fans of Creole food. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. If you have shrimp, thyme, oregano, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 9 hours and 25 minutes.

Instructions

Preheat oven to 375 degrees F (190 degrees C).

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Oven

Shell and devein the shrimp, reserve the shells.

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Pasta Shells

Shrimp

Place the shrimp in a covered bowl and refrigerate.

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Shrimp

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Bowl

Place the shells on a cookie sheet, and bake until the shells are dried and starting to brown on the edges. Turn off the oven.

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Pasta Shells

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Baking Sheet

Oven

Make the stock: In a 8 quart pot, put 5 quarts of water, 4 carrots, 4 onions, and celery.

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Carrot

Celery

Onion

Stock

Water

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Pot

Add 2 bay leaves, sliced garlic, parsley, cloves, 1 teaspoons black pepper, 1 tablespoon dried basil and 2 teaspoons dried thyme.

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Black Pepper

Dried Basil

Dried Thyme

Bay Leaves

Parsley

Clove

Garlic

Add the shrimp shells. Bring the stock slowly to boil. Reduce heat to a gentle simmer and cook 5 to 7 hours, replacing water as needed, 2 or 3 times, by pouring more water down side of pot.

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Pasta Shells

Shrimp

Stock

Water

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Pot

Remove stock from heat and strain. Press all liquid from the shells and vegetables, then discard them. Return liquid to heat and reduce stock to 2 to 3 quarts, or to your desired quantity (you will need 7 cups of this stock for this recipe). If clarity is desired, strain the stock through a cloth.

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Vegetable

Pasta Shells

Stock

In a small bowl, combine the ground red, white, and black peppers, paprika, thyme, oregano, bay leaf and salt and set aside.

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Bay Leaves

Oregano

Paprika

Peppers

Thyme

Salt

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Bowl

In a heavy pot, 5-quart or larger, heat oil over medium heat, warming the pot first.

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Cooking Oil

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Pot

Add onions, celery and green pepper. Turn heat to high. Stirring frequently, add garlic, file, hot pepper sauce, and the pepper-herb mixture. Cook for 5 minutes, stirring constantly.

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Hot Sauce

Green Pepper

Celery

Garlic

Onion

Pepper

Add tomato sauce and stir as it reduces over high heat.

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Tomato Sauce

Add 7 cups of the stock and bring to a boil. Reduce heat and simmer for 1 hour, stirring occasionally.

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Stock

When ready to serve, add shrimp, oysters, and crabmeat. Cover and wait 5 minutes. Turn off heat and let stand for 10 minutes.

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Crabmeat

Oysters

Shrimp

Equipment

Recommended wine: Albarino, Rose Wine, Sauvignon Blanc

Albarino, rosé Wine, and Sauvignon Blanc are my top picks for Cajun. These low-tannin, lower alcohol wines will complement the heat in spicy cajun dishes, instead of making your mouth burn more. The Bodega Garzon Uruguay Single Vineyard Albarino with a 4.5 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.