Recipe by Christine L.
"This is a big recipe and a big time-consumer, but delicious! Serve gumbo over 1/3 cup cooked rice per serving in bowls."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
shrimp, peeled and deveined
ground black pepper
ground cayenne pepper
ground white pepper
ground black pepper
1 1/2 teaspoons
bay leaf, crushed
chopped green bell pepper
hot pepper sauce
1 1/2 cups
I followed the reciped exactly and it just wasn't good. The flavors didn't mingle well...seemed like there was too much thyme in particular.
This is a great recipe and matches my recipe that I always use but I add anduille sauage and scallops.
I have a variation of this recipe and it is a hit with my friends and family during the holidays. I make my stock using celery, onion, tomato, and shrimp shells, and either whole pieces of fish or the heads and tails. i don't use oysters but replace it with sliced pieces of fish (orange roughy or tilapia). i tried flounder once but it breaks up and you can't distinguish it from the crabmeat. I also add sea scallops (sliced in half) or bay scallops.
This is really a really great recipe-it is worth the effort-
Thanks for sharing - Del
As a New Orleans native, I found this recipe on the money. Not quite my mom's but good ;)
* Percent Daily Values are based on a 2,000 calorie diet.
Seafood File Gumbo
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 213
Choose from dozens of top-rated roast turkey recipes, from stuffed to deep-fried.
We're counting down from now until Thanksgiving with a great pie every day. Join the fun.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
Loaded with crab, oysters, and shrimp, here’s a gumbo for seafood lovers!
Discover the secrets to true New Orleans gumbo.
See how Chef John makes an intensely flavorful gumbo.