Seafood File Gumbo

Recipe View 0 mins Preheat oven to 375 degrees F (190 degrees C).

Recipe View 5 mins Prepare the shrimp: Shell and devein the shrimp, reserving the shells. Place the shrimp in a covered bowl and refrigerate. (5 minutes)

Recipe View 30 mins Toast the shrimp shells: Place the shells on a cookie sheet and bake until they are dried and starting to brown on the edges. Turn off the oven. (20-30 minutes)

Recipe View 10 mins Make the stock: In an 8-quart pot, combine 5 quarts of water, carrots, onions, celery, 2 bay leaves, sliced garlic, parsley, cloves, 1 teaspoon black pepper, dried basil, dried thyme, and the toasted shrimp shells. (10 minutes)

Recipe View 7 hrs Simmer the stock: Bring the stock slowly to a boil, then reduce the heat to a gentle simmer. Cook for 5 to 7 hours, replacing water as needed (2-3 times) by pouring more water down the side of the pot. (5-7 hours)

Recipe View 10 mins Strain the stock: Remove the stock from the heat and strain. Press all liquid from the shells and vegetables, then discard them. (10 minutes)

Recipe View 45 mins Reduce the stock: Return the liquid to the heat and reduce the 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. (30-60 minutes)

Recipe View 5 mins Prepare the spice blend: In a small bowl, combine the ground red, white, and black peppers, paprika, thyme, oregano, crushed bay leaf, and salt. Set aside. (5 minutes)

Recipe View 5 mins Create the roux base: In a heavy pot (5-quart or larger), heat the oil over medium heat, warming the pot first. Add the diced onions, celery, and green pepper. Turn the heat to high. (5 minutes)

Recipe View 5 mins Sauté aromatics and spices: Stirring frequently, add the minced garlic, file powder, hot pepper sauce, and the pepper-herb mixture. Cook for 5 minutes, stirring constantly. (5 minutes)

Recipe View 1 hrs 10 mins Build the gumbo: Add the tomato sauce and stir as it reduces over high heat. Add 7 cups of the prepared stock and bring to a boil. Reduce heat and simmer for 1 hour, stirring occasionally. (1 hour 10 minutes)

Recipe View 15 mins Add the seafood: When ready to serve, add the shrimp, oysters, and crabmeat. Cover and wait 5 minutes. Turn off the heat and let stand for 10 minutes. (15 minutes)

Recipe View 0 mins Serve: Serve hot over 1/3 cup of cooked rice per serving in bowls. Enjoy!