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Filé Gumbo
Filé Gumbo is a traditional Louisiana creole recipe for a mixed meat and seafood stew that's flavoured and thickened with filé powder (dried sassafras leaves). The full recipe is presented here and I hope you enjoy this classic Louisiana version of Filé Gumbo.
prep time
20 minutes
cook time
65 minutes
Total Time:
85 minutes
Serves:
4
Rating: 
Tags : Pork RecipesUSA Recipes
Filé gumbo is a traditional Louisiana stew that incorporates Filé Powder (dried Sassafras leaves) so one of its main constituents.
Ingredients:
120g margarine (or butter)
4 celery stalks, chopped
1 small onion, finely chopped
2 sprigs
parsley, finely chopped
1/2 green bell pepper, finely chopped
3 cloves garlic, finely chopped
60g flour
1.8 l shellfish stock or water
2
bayleaves
120g smoked ham, diced
3 crabs, cleaned and quartered
120g hot sausage (eg chorizo) cut into 0.5cm slices
120g prawns, shelled (reserve shells and heads for stock)
1/2 tbsp thyme
1 tbsp
filé powder (sassafras)
salt and pepper to taste
Method:
Place the margarine (or butter) at the bottom of a large soup or pasta pot. Heat to melt then add the celery, onion, parsley, green bell pepper and garlic.
Sautée on a low flame for about 20 minutes before adding the flour. Stir the mixture constantly for the next fifteen minutes, then add the stock and bay leaves. Cook over medium heat for twenty minutes before adding the ham, crabs and sausages and cook for half an hour. Bring the mixture to the boil, stirring constantly to prevent sticking.
At the point the liquid boils add the prawns and thyme then season with salt and freshly-milled pepper. Bring back to the boil if necessary, stir-in the filé powder and serve immediately over freshly-prepared rice.
