Seafood Gumbo

12 servings Prep: 20 m Cook: 1 h Total: 1 h 20 m Intermediate
5.0/5 (4)
Seafood Gumbo
A true Cajun classic. The original recipe had 2 tbsp vegetable oil and 2 tbsp flour and quarts of water. At the end of the cooking cycle right before being served, the powdered filé was added and the cook would dip the ladle in and out of the gumbo aerating the broth; this action would thicken the gumbo. The true meaning of filé gumbo.

Ingredients

12 servings
  • 1 lb crab meat
  • 1 pint oysters drained
  • 1 lb raw shrimp
  • 3/4 cup vegetable oil
  • 1 cup flour
  • 2 onions, chopped
  • 1 green bell pepper, chopped
  • 1 cup chopped celery
  • 1/2 tsp garlic salt
  • 1/2 tbsp red pepper
  • 4 bay leaves
  • 1 tbsp filé powder
  • 1 cup green onion tops
  • 3 or more quarts water

Step-by-Step Instructions

  1. Make a dark roux with the flour and oil in a large Dutch oven (this will take 20-30 minutes of constant stirring over medium heat until the roux reaches a deep chocolate brown color). Sauté the onion, pepper, and celery in roux until softened, about 5 minutes.
  2. Add the water and the seasonings (garlic salt, red pepper, and bay leaves) and cook for 1/2 hour at a gentle simmer.
  3. Add shrimp and cook for 10 minutes until pink and cooked through.
  4. Add crabmeat, oysters and green onions, simmering for 10 more minutes until oysters curl at the edges. The oyster liquor may be added in moderation to taste. Serve over rice and add filé powder if desired at the table.

Common Problems and Solutions

Q: Why did my roux burn?

A: The key is constant stirring over medium heat. Never walk away from a roux, and if you see black specks forming, it's burned - start over. It takes patience, but a dark chocolate roux is worth the 20-30 minutes of stirring.

Q: Can I add the filé while cooking?

A: No! Adding filé powder during cooking will make your gumbo stringy and slimy. Always add it at the table or turn off the heat completely before stirring it in. Traditionally, filé is added by each diner to their own bowl.

Q: Why is my gumbo too thin?

A: You may not have cooked your roux long enough or used enough of it. The traditional aerating technique (dipping the ladle in and out) also helps thicken it. Let it simmer the full time to develop body, and remember that gumbo thickens as it cools.

Tips and Techniques

Use cold water when adding to hot roux to prevent dangerous splattering. Add it gradually and whisk constantly to avoid lumps. Don’t overcook the seafood - shrimp and oysters get rubbery if cooked too long, so follow the timing carefully.

Ingredient Substitutions

  • oysters: additional shrimp or crawfish tails
  • crab meat: lump crab meat or claw meat depending on budget
  • vegetable oil: bacon grease or lard

Equipment Needed

  • Large Dutch oven or heavy-bottomed pot (essential for even heat distribution when making roux)
  • Long-handled wooden spoon for stirring roux
  • Ladle for serving

Historical Context

Filé powder, made from ground sassafras leaves, was introduced to Cajun cooking by the Choctaw Indians. Traditional gumbo is either thickened with okra OR filé, not both. The aerating technique mentioned here is an old Cajun method that oxygenates the gumbo while incorporating the filé.