Shrimp Gumbo File

This traditional Shrimp Gumbo File offers a deep, savory experience rooted in Cajun cuisine. The dish features a rich, dark roux that provides a nutty foundation for the broth, infused with the briny sweetness of oyster liquor and fresh seafood. Large shrimp are poached briefly to maintain their tender texture, while the addition of file powder (ground sassafras leaves) adds a distinctive earthy flavor and natural thickening quality. The combination of bay leaf, thyme, and parsley creates a complex herbaceous profile that complements the seafood perfectly. This hearty stew is ideal for serving over rice, making it a comforting and satisfying meal for family dinners or special occasions where authentic Southern flavors are desired.

Cooking Method: Boiling, Frying

Cuisine: American

Courses: Soups

Difficulty: Intermediate

Servings: 1

Calories: 680.0

Description

This traditional Shrimp Gumbo File offers a deep, savory experience rooted in Cajun cuisine. The dish features a rich, dark roux that provides a nutty foundation for the broth, infused with the briny sweetness of oyster liquor and fresh seafood. Large shrimp are poached briefly to maintain their tender texture, while the addition of file powder (ground sassafras leaves) adds a distinctive earthy flavor and natural thickening quality. The combination of bay leaf, thyme, and parsley creates a complex herbaceous profile that complements the seafood perfectly. This hearty stew is ideal for serving over rice, making it a comforting and satisfying meal for family dinners or special occasions where authentic Southern flavors are desired.

Ingredients

50 Shrimp, fine sea
1 Bay Leaf
8 cup Oyster liquor
3 Parsley, sprigs
4 cup Water, hot
1 Thyme, sprig
1 Onion, large, white
1 tablespoon Lard or butter

Directions

1
Peel and devein the shrimp. Season them generously with salt, pepper, and a dash of cayenne pepper.
2
In a large kettle or pot, heat the lard or butter over medium heat.
3
Add flour to the hot fat and stir constantly to create a roux. Cook until the roux turns a deep peanut-brown color, being careful not to let it burn.
4
Add the chopped onion and parsley to the roux. Fry until the vegetables are softened and lightly browned.
5
Stir in the chopped bay leaf. Gradually pour in the hot oyster liquor and hot water, stirring continuously to prevent lumps.
6
Bring the mixture to a boil, then reduce heat and simmer for a few minutes to allow flavors to meld.
7
Add the seasoned shrimp to the pot. Cook for about 5 minutes, just until the shrimp are opaque and cooked through. Remove from heat.
8
Season the gumbo with salt and pepper to taste.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 680.0kcal

% Daily Value *
Total Fat 22.6g35%
Saturated Fat 5.4g27%
Cholesterol 272.1mg91%
Sodium 8581.8mg358%
Total Carbohydrate 73.7g25%
Dietary Fiber 13.9g56%
Sugars 5.2g
Protein 51.0g102%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: gumbo, shrimp, file powder, sassafras, roux, cajun, seafood stew, oyster liquor, bay leaf, thyme, parsley, onion, lard, butter, southern cooking, comfort food, dinner

Read it online: https://www.chefs-mate.com/recipe/shrimp-gumbo-file/