File Gumbo Lafayette is a classic Creole dish known for its rich, spicy broth and tender chunks of salmon. Unlike traditional roux-based gumbo, this version uses okra as the primary thickener, giving it a distinctively smooth texture. The flavor profile is bold and aromatic, driven by the holy trinity of onions, celery, and green peppers, enhanced with garlic and a touch of Tabasco. It’s a comforting meal perfect for chilly evenings or a quick weeknight dinner that feels like a celebration. Serve it hot over steamed white rice to soak up every delicious drop of the savory broth.
File Gumbo Lafayette
Description
File Gumbo Lafayette is a classic Creole dish known for its rich, spicy broth and tender chunks of salmon. Unlike traditional roux-based gumbo, this version uses okra as the primary thickener, giving it a distinctively smooth texture. The flavor profile is bold and aromatic, driven by the holy trinity of onions, celery, and green peppers, enhanced with garlic and a touch of Tabasco. ItâÂÂs a comforting meal perfect for chilly evenings or a quick weeknight dinner that feels like a celebration. Serve it hot over steamed white rice to soak up every delicious drop of the savory broth.Ingredients
Directions
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Thaw the frozen okra if necessary.
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Heat the beef frye drippings in a large pot or Dutch oven over medium heat.
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Add the green onions, celery, and garlic to the pot.
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Cook for 5 minutes more, until the vegetables are fragrant and tender.
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Stir in the flour and cook for 1 minute to remove the raw flour taste.
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Gradually add the hot water while stirring constantly to prevent lumps.
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Cook until the mixture is slightly thickened.
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Add the stewed tomatoes, salt, pepper, and bay leaf.
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Cover and simmer on low heat for 20 minutes.
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Remove the bay leaf.
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Drain the canned salmon, remove any bones and skin, and flake into chunks.
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Add the salmon to the gumbo and heat thoroughly for 2-3 minutes.
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Stir in Tabasco sauce to taste.
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Ladle the gumbo into bowls.
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Sprinkle a dash of file' powder over each serving just before eating.
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Serve hot over cooked rice.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 163.1kcal
- % Daily Value *
- Total Fat 3.6g6%
- Saturated Fat 1.2g6%
- Cholesterol 15.6mg6%
- Sodium 45.5mg2%
- Total Carbohydrate 24.5g9%
- Dietary Fiber 4.3g18%
- Sugars 6.3g
- Protein 9.2g19%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
File' powder (ground sassafras leaves) adds a unique earthy flavor and thickens the gumbo. Add it only at the very end of cooking and do not boil after adding, as this can make the gumbo stringy and bitter.
For a vegetarian version, omit the salmon and beef drippings. Use vegetable oil instead of drippings and add extra okra or a roux made with oil and flour for thickness. You can also add diced potatoes or corn for substance.
If you don't have beef frye drippings, you can substitute with vegetable shortening, bacon grease, or olive oil.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove. The gumbo will thicken as it cools; add a splash of water or broth when reheating to adjust consistency.
Traditionally, Gumbo Lafayette is named after Lafayette, Louisiana, and is known for being a "white" gumbo (no roux) thickened primarily with okra and file'.
