Meal Type: Dinner

Prep Time: 30 min.

Cooking Time: 1 hours and 30 min.

Cook Method: Stove

Difficulty: Easy

Cuisine: Cajun & Creole

     Serving Size: 6 1.5 3 6 12 24 - Change

This dish is Southern comfort food at it's best and a real staple in South Louisiana homes. It's rich broth, vegetables and seafood are the perfect way to warm up when the weather turns cold.

1. In a heavy skillet, melt the shortening over mod-low heat. Add flour and cook the roux, stirring constantly, for 30 minutes, or until it is the color of cocoa.

2. Stir in the onion and cook, stirring until onion begins to brown. Add okra and cook over moderate heat, stirring frequently, until okra is golden.

3. In a kettle, bring 8 cups water to a boil, add the roux mixture, ham, tomatoes, with juice, bell pepper, garlic paste, bay leaf, parsley, thyme, and celery leaves.

4. Simmer the mixture, stirring occasionally for 50 minutes. Stir in the shrimp and lump crabmeat and simmer for 5 minutes or until shrimp are firm.

5. Season it with cayenne and salt.

6. Discard bay leaf and serve the gumbo sprinkled with file' powder. Makes about 9 cups.

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Dietary Notes:

This Gumbo File recipe is a good source of Vitamin A with 14% of your daily recommended intake per serving. This Gumbo File recipe is high in Vitamin C with 55% of your daily recommended intake per serving.

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