Seafood File Gumbo Recipe

Ingredients with Measurements:
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 1 can (28 oz) diced tomatoes, undrained
- 4 cups seafood or chicken broth
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1 lb shrimp, peeled and deveined
- 1 lb crab meat
- 1 lb oysters, shucked
- 1/4 cup file powder
- Salt and pepper to taste
- Cooked rice for serving

Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Ladle

Step-by-step instructions:

1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the flour and stir constantly until the mixture turns dark brown, about 15-20 minutes.

2. Add the onion, bell pepper, celery, and garlic to the pot and sauté for 5-7 minutes, until the vegetables are softened.

3. Add the diced tomatoes, seafood or chicken broth, thyme, oregano, paprika, and cayenne pepper to the pot. Bring to a boil, then reduce the heat and simmer for 30 minutes.

4. Add the shrimp, crab meat, and oysters to the pot and simmer for an additional 10-15 minutes, until the seafood is cooked through.

5. Remove the pot from the heat and stir in the file powder. Season with salt and pepper to taste.

6. Serve the seafood gumbo over cooked rice.


- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour
Temperature:
- Medium-high heat for sautéing
- Boiling and simmering heat for cooking
Serving size:
- 6 servings

Nutritional information:
- Calories: 450
- Fat: 22g
- Carbohydrates: 26g
- Protein: 37g
- Sodium: 1200mg

Substitutions for ingredients:
- Vegetable oil can be substituted with canola oil or olive oil.
- All-purpose flour can be substituted with gluten-free flour or cornstarch.
- Seafood or chicken broth can be substituted with vegetable broth or water.
- Shrimp, crab meat, and oysters can be substituted with other seafood such as scallops, clams, or mussels.
- File powder can be substituted with okra or gumbo file seasoning.

Variations:
- Add sliced andouille sausage for a meatier gumbo.
- Use fresh tomatoes instead of canned for a brighter flavor.
- Add chopped okra for a thicker gumbo.
- Use Cajun seasoning instead of thyme, oregano, paprika, and cayenne pepper for a spicier gumbo.

Tips and tricks:
- Stir the roux constantly to prevent burning.
- Use fresh seafood for the best flavor.
- Adjust the seasoning to your liking.
- Let the gumbo simmer for at least 30 minutes to develop the flavors.

Storage instructions:
- Store leftover gumbo in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the gumbo in a pot over medium heat until heated through.

Presentation ideas:
- Serve the gumbo in individual bowls with a scoop of rice on top.

Garnishes:
- Chopped green onions
- Chopped parsley
- Hot sauce

Pairings:
- Crusty bread
- Beer or white wine

Suggested side dishes:
- Cornbread
- Collard greens
- Roasted vegetables

Troubleshooting advice:
- If the gumbo is too thin, add more file powder or let it simmer longer to thicken.
- If the gumbo is too thick, add more broth or water to thin it out.

Food safety advice:
- Make sure the seafood is cooked through before serving.
- Store leftovers promptly in the refrigerator.

Food history:
- Gumbo is a traditional dish from Louisiana that originated in the 18th century. It is a stew that typically contains meat or seafood, vegetables, and a roux-based sauce.

Flavor profiles:
- Spicy, savory, and slightly sweet.

Serving suggestions:
- Serve the gumbo as a main dish for lunch or dinner.

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Region: Louisiana

Taste: Spicy, Savory, Tangy, Herbaceous, Umami, Seafoody