Ingredients Jump to Instructions ↓

  1. 1 1/2 cups Medium Dark Roux, see How To Roux, recipe follows

  2. 2 cups diced onions

  3. 1 cup diced celery

  4. 1 cup diced green bell pepper

  5. 1 tablespoon finely chopped garlic

  6. 2 quarts shrimp, crab or chicken stock

  7. 1 pound andouille sausage , sliced into 1/4-inch thick rounds, browned in a skillet, and drained on paper towels

  8. 2 bay leaves

  9. 1 tablespoon Worcestershire sauce

  10. Dash hot sauce

  11. 1/4 teaspoon cayenne

  12. 1 1/2 teaspoons salt

  13. 3/4 teaspoon freshly ground black pepper

  14. 2 pounds medium shrimp, peeled and deveined

  15. 1 teaspoon Essence, recipe follows

  16. 1/2 pound lump crabmeat, picked over for shells and cartilage

  17. 1/3 cup green onion tops, chopped

  18. 1/2 cup coarsely chopped parsley leaves

  19. 2 tablespoons chopped fresh thyme leaves

  20. 1 tablespoon chopped fresh basil leaves

  21. 1/2 cup file powder, or to taste

  22. Steamed White Rice, for serving

Instructions Jump to Ingredients ↑

  1. Heat the roux in a medium-sized heavy stockpot over medium-high heat. When hot, add the onions, celery and bell pepper. Stir mixture until onions begin to brown, about 5 minutes. Add the garlic and continue to cook for 1 minute. Slowly pour in stock, whisking constantly to prevent lumps from forming. Add the browned sausage, bay leaves , Worcestershire, hot sauce, cayenne, salt, and pepper.

  2. Bring gumbo to a boil, reduce heat to medium and simmer until gumbo is slightly reduced, about 50 minutes. (Gumbo should cook long enough for the roux flavor to mellow and for any floury taste to dissipate.)

  3. Season the shrimp with the Essence in a small bowl. Stir in the seasoned shrimp , crabmeat, green onions , parsley, thyme and basil. Cook until shrimp are cooked through, about 5 minutes. Taste and adjust seasonings, if necessary. Sprinkle in file powder and cook, stirring, 2 minutes more, or pass file at the table for guests to thicken as desired. Remove bay leaves before serving.

  4. Serve in warmed soup bowls over steamed white rice .


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