Best Shrimp File Gumbo Recipes

GUMBO - SHRIMP, TASSO HAM, ANDOUILLE SAUSAGE, CHICKEN, FILE'

Gumbo - Shrimp, Tasso Ham, Andouille Sausage, Chicken, File' image

After many experiments with Gumbo, guidance 15 years ago from a friend's Cajun Father and bravery to get the roux dark enough, I can finally say I have conquered it to my family and friend's taste. It is a labor of love! When I made this for book club (where we eat as much as we read) it had rave reviews as the best gumbo they had ever had. I have to humbly admit, I felt the same way. Of course, this is best made a few days ahead and allowed to rest. I made this on a Sunday (It took all danged day!) and served on Wednesday. This makes a big batch. I used a a 7 1/4 quart Le Creuset dutch oven. I ordered the Tasso and Andouille Sausage directly from http://www.dartagnan.com/ since it is not readily available in my area (Also, they are salty and spicy enough for us, so I did not need to add any additional heat). I provided Louisiana Hot Sauce and Tabasco on the side. One may be tempted to add tomatoes, but they are not necessary and even a distraction for this dish.

Provided by SparkleKristy

Time P3DT1h

Yield 12 serving(s)

Number Of Ingredients 16

Ingredients

1 1/2 lbs andouille sausages (cut bite sized)
2 1/2 lbs tasso (cut bite sized, Tasso is different from regular ham)
2 lbs chicken thighs (boneless, skinless, cut in quarters)
2 lbs shrimp, large (peeled and deveined)
12 cups chicken stock (homemade if you have it, use an old rotisserie chicken carcass)
2 cups celery (chopped)
4 cups onions (chopped)
2 cups bell peppers (chopped)
2 tablespoons fresh garlic (minced)
1 teaspoon fresh thyme (removed from stem)
3 bay leaves (whole)
2 cups vegetable oil
2 cups all-purpose flour
vegetable oil, as needed for browning meats
file powder
Italian parsley, fresh, chopped

Steps:

Separately, chop / prepare all ingredients necessary as defined above and set aside.
Heat a large heavy pot (cast iron / enameled cast iron) on medium high until pre-heated. Add some oil and saute each meat separately and in batches to brown nicely. (A pain, but worth it, I promise). Start with Andouille, then Tasso, and chicken. Some of the meat will stick and that is perfect. It imparts a rich flavor that is important to your gumbo. After browning, set aside.
ROUX: This is a critical step that requires constant tending. The goal is to cook this flour until it is somewhere between brown and black without burning it.Go for the color of a Hershey's kiss or darker. It is required to make the gumbo you want to make and well worth it. This takes me 45 minutes to an hour to get the right color. Each time I make gumbo I try to get it darker and darker. Don't be afraid to turn the heat up and down even if it take you longer. Better to take longer than to burn it. If you have black flecks, you have burned it and must start over. (You can do it perfectly though!).
Add 2 cups oil and 2 cups flour to the.
Pour the 2 cups oil and 2 cups flour into your pot. Stir slowly, consistently until it is brown / black. (It will happen. Just keep going.).
When the roux has reached the desired color, add the chopped celery, onion and peppers and stir constantly for 8-10 minutes. Be careful not to burn. Cast irons hold heat well, so feel free to lower your temperature and just cook longer).
Add chicken stock one ladle / cup at a time, stirring in between each addition to keep temperature and to make sure your roux doesn't break).
Add all meats and drippings (except shrimp) and reduce to simmering uncovered for three hours stirring delicately and occasionally. Add shrimp and cook for 15 minutes more.
Taste a little to adjust seasonings to your preference and then refrigerate in pot for three - four days.
Reheat when ready to serve. Serve over rice topped with fresh parsley. Allow each diner to sprinkle their own file' for thickening and flavor.

Nutrition Facts : Calories 923.6, Fat 67.4, SaturatedFat 14.3, Cholesterol 198.5, Sodium 1530.7, Carbohydrate 34.6, Fiber 2.3, Sugar 7.5, Protein 43.5

SHRIMP FILE GUMBO

SHRIMP FILE GUMBO image

Categories Shellfish

Yield 8 bowls

Number Of Ingredients 17

Ingredients

1 lb smoked sausage sliced 1/4 inch thick
2 cups chopped onion
2/3 cup chopped green pepper
1/2 cup thinly sliced scallions (tops)
2 tbsp minced parsley
1 tbsp finely minced garlic
1 3 lb fryer cut up
2 lbs whole shrimp,deveined and tails removed.
roux: 2/3 cup vegetable oil and 2/3 cup flour
seasonings/liquid:
2 quart cold water
3 1/2 tsp salt
1 1/4 tsp black pepper
1/2 tsp cayenne
1 tsp dried thyme
2 whole bays leaves (crushed)
2 1/2 to 3 tbsp file powder (see above)

Steps:

Heat the oil over high heat. Add chicken and brown evenly. Remove and place in warm oven to keep warm. Make the roux by adding the flour to the oil in the pot, stirring constantly until dark brown (milk chocolate) over low heat. When the roux reaches the right color, quickly add the sausage, onion, green pepper, shallots parsley and garlic. Continue cooking over low heat for 10 minutes more, stirring constantly. Add 1/4 cup water, the browned chicken, and all of the seasonings except the file powder and mix gently but thoroughly. Keeping the heat at low, gradually add the rest of the water and bring the gumbo to a boil, stirring gently. When it boils, reduce the heat to low and simmer for about 45 minutes or until the chicken is quite tender. Remove the chicken and some of the sausage slices with a slotted spoon to a deep bowl and reserve for a different meal. Add the shrimp and cook about 8 minutes. Remove the pot and let the simmer die down. Add the file powder and stir. Let the gumbo stand in the pot for about 5 minutes after adding the file, then serve over boiled rice.

GUMBO FILE AUX CHEVETTES (SHRIMP GUMBO )

GUMBO FILE AUX CHEVETTES (SHRIMP GUMBO ) image

GUMBO IS MEANT TO BE END OF WEEK OR ANYTIME BUT USES ALL THE LEFTOVERS. AT LEAST AT MY HOUSE IT WAS. SO SOMETIMES YOU WILL HAVE PORK CHOPS, FISH, SAUSAGE, SHRIMP, CHICKEN, CRAB MEAT AND THROWN IN THE POT. NOTHING IS OFF LIMITS IN THE GUMBO POT. SO JUST MAKE IT YOURS. MY GRANDMOTHER WOULD MAKE A BATCH OF CORNBREAD...

Provided by ELAINE PARKER

Categories Other Main Dishes

Time 1h30m

Number Of Ingredients 14

Ingredients

1 lb shrimp cooked, peeled and deveined
1 pkg shrimp boil seasoning
6 Tbsp bacon grease
6 Tbsp flour with salt and pepper
1 bunch green onions
2 c chopped okra
1 can(s) rotel with chile peppers
1 medium bell pepper, chopped
2 stalk(s) celery, chopped
1 small onion , chopped
6 Tbsp cajun seasoning
1 pkg sausage links
3 slice bacon
3 clove garlic

Steps:

1. TAKE SHRIMP BOIL AND POT OF WATER AND BOIL SHRIMP. THIS ONLY TAKES 3 MINUTES OF BOILING AND DON'T OVERDO AS SHRIMP WILL GET TOUGH. TAKE SHRIMP OUT OF WATER AND SAVE THE WATER.
2. PEEL AND DEVEIN THE SHRIMP AND SET ASIDE.
3. PREP ALL YOUR VEGS. CHOP THE OKRA, BELL PEPPER, ONION, CELERY , AND GARLIC, CUT THE WHITE OFF THE GREEN ONION AND CHOP THAT AND PUT THE GREEN PART ASIDE. PUT ALL YOUR CHOPPED VEGS TOGETHER IN A BOWL . AND SET ASIDE.
4. NOW MAKE YOUR ROUX. IN HOT POT PUT IN YOUR BACON GREASE/DRIPPINGS AND GET HOT. ADD YOUR FLOUR A LITTLE AT A TIME WHISKING AS YOU BROWN. WHEN THE COLOR OF CAFE OLE ADD YOUR CHOPPED VEGS AND SWEAT IT A LITTLE.
5. NOW IS THE TIME TO ADD A LITTLE AT A TIME SOME OF THE WATER THAT YOU BOILED YOUR SHRIMP IN. JUST ENOUGH AT A TIME TO SLIGHTLY THIN YOUR ROUX. NOT WATERY BUT JUST ENOUGH FOR THE NEXT ADDS.
6. ADD YOUR CAN OF ROTEL AND YOUR TONY C'S OR CAJUN SEASONING. TO TASTE. YOU CAN ALSO ADD SOME DROPS OF TABASCO IF YOU LIKE. AS YOUR TASTE CALLS.
7. NOW ADD DOWN THE SIDE OF THE POT SO AS NOT TO SEPARATE THE ROUX THE CHOPPED SAUSAGE, BACON CHOPPED AND COOK A LITTLE WHILE STIRRING A LITTLE BIT.
8. AFTER A BIT YOU MIGHT NEED TO ADD MORE OF YOUR SHRIMP COOKING WATER SO IT DOES NOT SEIZE UP ON YOU. AFTER ABOUT 20 MINS YOU CAN ADD THE COOKED SHRIMP AND AFTER ABOUT 3 MINS OR SO TASTE ONE OF YOUR OKRA AND IF IT IS DONE YOUR GUMBO IS DONE.
9. THE GREEN TOPS OF THE GREEN ONIONS CAN BE CHOPPED AND USED AS GARNISH ON TOP OF GUMBO AS YOU SERVE IT.