Seafood File Gumbo
Ingredients: canola oil, blue crabs, shrimp shells and heads, bell pepper scraps, onion scraps · 130 min cook time · 550kcal · $37.10
Ingredients
0.5cup canola oil, 3to taste blue crabs, 1bowl shrimp shells and heads, 1handful bell pepper scraps, 1handful onion scraps, 1handful celery scraps, 1handful parsley, 1bunch thyme, 4cloves garlic cloves, 1pinch black pepper, to taste water, 1tsp kosher salt, 1tsp white pepper, 1tsp cayenne, 1tsp paprika, 1tsp garlic powder, 1tsp onion powder, 1tsp dried thyme, 1tsp oregano, 1bowl okra, 0.5cup all-purpose flour, 1to taste yellow onion, 1to taste bell pepper, 3stalks celery stalks, 1link smoked sausage, 1tbsp worcestershire sauce, 1tray shrimp, 2cups rice, 1bunch green onions, 1tbsp file powder
Instructions
1. Heat canola oil in a heavy-bottom pot over medium heat, add blue crabs, and cook until shells turn bright orange.
2. Add shrimp shells and heads, cook until they turn pink, then mash the shells to release juices.
3. Add vegetable scraps, parsley, thyme, garlic cloves, black pepper, and water. Bring to a slight boil, then simmer for 30 to 35 minutes.
4. Strain the stock and set aside.
5. Whisk together the homemade Creole-Cajun seasoning blend ingredients in a bowl.
6. Heat canola oil in a large pot over medium-high heat until a faint white smoke appears.
7. Add okra and fry for a couple of minutes until army green to remove slime, then drain on paper towels.
8. In the same pot with oil heated to faint white smoke, add all-purpose flour and whisk continuously to make the dark brown roux in 5 minutes.
9. Add chopped yellow onion, bell pepper, and celery (the Holy Trinity) along with seasoning blend, and stir for 2 to 3 minutes.
10. Add garlic, bay leaves, and remaining seasoning blend.
11. Gradually add the seafood stock while stirring to prevent lumps.
12. Add okra, smoked sausage, crabs, thyme, and Worcestershire sauce.
13. Bring to a boil, then reduce heat to a low simmer and cook uncovered for 1 hour, skimming off foam as needed.
14. Add shrimp, remove from heat, cover, and let cook for 10 minutes from the residual heat.
15. Serve over rice, garnish with parsley, green onions, and a sprinkle of file powder.
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