Seafood Gumbo

By corlear

Chef’s Note: Although a gumbo, this recipe is roux-less. In the late ‘70s and early ‘80s, Ella Brennan set out to redefine Creole cuisine. Her goal was to transform all the heavy sauces and soups to haute Creole, which would lighten the look of the food, while still packing it full of flavor!

Choctaw Indians from Louisiana are said to have been the first to use filé powder, a spice made of ground dried sassafras tree leaves, which contributes a thickening agent as well as flavor. When I was young, we used the roots for sassafras tea at breakfast time.

Chef’s Tip: At the restaurant, we make the gumbo base, and add the filé powder to use as needed. We add the appropriate amount of stock and seafood to the refrigerated base, heat and serve. This can be done up to 2 days in advance.

Ingredients

• 2 medium onions, coarsely chopped
• 2 green bell peppers, coarsely chopped
• 2 tablespoons minced garlic
• 1 tablespoon vegetable oil
• 2 teaspoons dried thyme
• 2 tablespoons shrimp base (optional)
• 1 (14.5-ounce) can diced tomatoes
• 6 tablespoons Louisiana hot pepper sauce
• 6 tablespoons Worcestershire sauce
• 4 tablespoons Creole Seafood Seasoning (see recipe)
• 1 bay leaf
• 1 pound frozen cut okra
• 1 1/2 teaspoons file powder
• 1 quart seafood stock or water
• 1 1/2 cups raw oysters, shucked
• 1 pound (36/42 count) shrimp, peeled and deveined
• 1 pound crabmeat or cubed fresh fish fillets
• Hot cooked rice

Details

Servings 8

Preparation

Step 1

In a large stockpot over medium-low heat, sauté onion, bell pepper and garlic in oil 15 to 20 minutes.

Add thyme, shrimp base, tomatoes, hot sauce, Worcestershire, Creole Seafood Seasoning and bay leaf; cook 10 minutes.

Add okra and filé powder; cook 5 minutes. Add stock, oysters, shrimp and crabmeat; simmer 15 to 20 minutes, or until seafood is cooked through.

Remove bay leaf before serving over hot cooked rice.