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Gumbo File
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Rating: 4.1/5 (18 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Easy
Cuisine: Cajun & Creole
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 204
% Daily Value**
Total Fat 10g
Saturated Fat 3g
Unsaturated Fat 3g
Cholesterol 114mg
Sodium 748mg
Total Carbohydrate 10g
Dietary Fiber 2g
Sugars 3g
Protein 19g
Vitamin A  14%Vitamin C  55%
Calcium  12%Iron  10%
Potassium  14%Vitamin E  7%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Gumbo File

Date Added: March 31, 2016
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.


1/2 lb Crab Lump
2 Cloves Of Garlic minced
1/4 cup Shortening
2 tablespoons Flour
1/2 teaspoon Salt
1/4 cup Onion chopped
1 Bay Leaf
1 lb Okra rinsed, trimmed and sliced
6 Parsley sprigs
1 Thyme Leaves sprig
1/2 cup Ham chopped
2 tablespoons Leaves Celery chopped
16 oz Tomatoes with juices
3/4 lb Shrimp shelled
2 tablespoons Green Bell Peppers finely chopped
Cayenne Pepper to taste
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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 recipe is a good source of Vitamin A with 14% of your daily recommended intake per serving. This recipe is high in Vitamin C with 55% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Shellfish, Gluten, Bell Pepper, Tomato, Garlic, Shrimp, Hot Pepper, Celery, Beef, Onion allergies.
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