Acadian Seafood Gumbo Recipe | SAVEUR

Acadian Seafood Gumbo

Gumbos are a staple of Acadian cuisine, evolving over many years—and in many different kitchens—as new ingredients and techniques enlivened generations-old recipes. For body, this gumbo is thickened at the last possible minute with file powder (ground sassafras leaves).

Acadian Seafood Gumbo
Invented in Acadiana and honed by generations of cooks, gumbo is culinary evolution at its tastiest.
serves 6-8

Ingredients

¾ cups vegetable oil
¾ cups all-purpose flour
1 cup finely chopped onion
½ cups finely chopped green bell pepper
½ cups chopped celery
1 tsp. salt
½ tsp. cayenne
1 lb. medium shrimp, peeled and deveined
1 pint or more shucked raw oysters and their liquor
1 lb. lump crabmeat
2 tbsp. finely chopped scallions
1 tbsp. finely chopped parsley
¼ cups file powder

Instructions

Make a dark brown roux with the oil and flour.
Raise heat. Add onions, peppers, and celery; cook until tender, about 15 minutes.
Add hot stock in a thin stream, stirring constantly. (Take care not to add the stock too quickly or at too low a temperature, or the roux will separate.) Add salt and cayenne and bring to a simmer, stirring frequently. Reduce heat to low and simmer for 1 hour.
Add shrimp, oysters, and crab, and cook for 3 to 5 minutes more. Stir in scallions and parsley. Stir in file powder at the table to thicken gumbo. Serve with white rice.
Acadian Seafood Gumbo
Invented in Acadiana and honed by generations of cooks, gumbo is culinary evolution at its tastiest.
serves 6-8

Ingredients

¾ cups vegetable oil
¾ cups all-purpose flour
1 cup finely chopped onion
½ cups finely chopped green bell pepper
½ cups chopped celery
1 tsp. salt
½ tsp. cayenne
1 lb. medium shrimp, peeled and deveined
1 pint or more shucked raw oysters and their liquor
1 lb. lump crabmeat
2 tbsp. finely chopped scallions
1 tbsp. finely chopped parsley
¼ cups file powder

Instructions

Make a dark brown roux with the oil and flour.
Raise heat. Add onions, peppers, and celery; cook until tender, about 15 minutes.
Add hot stock in a thin stream, stirring constantly. (Take care not to add the stock too quickly or at too low a temperature, or the roux will separate.) Add salt and cayenne and bring to a simmer, stirring frequently. Reduce heat to low and simmer for 1 hour.
Add shrimp, oysters, and crab, and cook for 3 to 5 minutes more. Stir in scallions and parsley. Stir in file powder at the table to thicken gumbo. Serve with white rice.

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