Gulf Shrimp and Crawfish File’ Gumbo
There is no better way to get your Cajun Gumbo into full gear, except maybe listening to Hank Williams singing “Jambalaya on the Bayou” while cooking this delicious dish!
Cajun cuisine is a style of cooking named for the French-speaking Acadian people deported by the British from Canada to Louisiana. It is a rustic cuisine; made with local ingredients, and it’s preparation is simple.
The aromatic vegetables used in Cajun dishes: green pepper, onion, and celery are referred to as the Holy Trinity. These veggies are roughly diced and combined in cooking, the method is similar to the use of the mirepoix in traditional French cooking. File’ Powder is added at the very end of cooking or sprinkled on top of the dish when serving. File’ Powder is delicious ground sassafras. It is added at the end of preparation, because boiling makes is become stringy.
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- In a large heavy pan, make your roux with the oil & flour. Cook over medium heat, stirring constantly, till brown to dark brown in color.
- Stir in onion, celery, and peppers. Cook, stirring all the while till slightly softened. Stir in garlic, and cook a minute more.
- Gradually add the stock, and stir to mix completely. Gently simmer about 45 minutes. Season with salt, pepper, and cayenne pepper to taste.
- Stir in green onions, shrimp, craw fish tails and okra. Cook 10-15 minutes more. Check seasoning one last time.
- Ladle a cup of Gumbo into each plate or bowl, sprinkle File’ powder on the gumbo; about 1/4 to a half teaspoon each serving. Mound about 1/2 cup steamed rice in the center, sprinkle with sliced green onion tops, and serve.