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  • File Gumbo / Chez Helene

    2 votes
    File Gumbo / Chez Helene
    Prep: 30 min Cook: 90 min Servings: 10
    by Amos Miller
    101 recipes
    >
    The late Chef Austin Leslie left a brilliant legacy of Creole dishes and he helped form my approach to the cuisine of NOLA. I follow no other recipe than the one he left me. When a dish is perfect, why stray? Fresh ingredients will tell the tale. Now, as my mentor Paula Wolfert admonishes: "Relax and follow the recipe"!

    Ingredients

    • 1/2 butter
    • 1 rib celery, chopped
    • 4 sprigs parsley, finely chopped
    • 1 onion, finely chopped
    • 1/2 C flour (you can use GF, if need be)
    • 4 toes garlic, minced
    • 1/2 green Bell pepper, finely chopped
    • 3 bay leaves
    • 1 gal. seafood stock (or water)
    • 1/2 lb smoked ham
    • 6 crabs, cleaned and quartered (or some king crab legs)
    • 1/2 lb. hot sausage , 1/4" slices
    • 1/2 lb. smoked sausage, 1/4" slices
    • 1/2 lb. shrimp, peeled & deveined
    • 1 Tbs fresh thyme
    • 2 Tbs. File powder
    • Salt & pepper
    • fresh cooked rice (medium-grained is good

    Directions

    1. Melt the butter in a large pot
    2. Add the celery, onion,parsley, green pepper and garlic
    3. Salute then simmer for 15 to 20minutes over low heat
    4. Af the flour and stir constantly for 15 more minutes
    5. Add the stock or water and the bay leaves
    6. Heat over medium for 20 minutes
    7. Stir in the ham, crab, and sausages and cook for 30 minutes
    8. Bring to the boil, stirring to prevent sticking
    9. When the pot returns to a boil, add shrimp, salt and pepper to taste
    10. Stir in the File powder
    11. Serve over fresh rice

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    Comments

    • ShaleeDP
      ShaleeDP
      This looks wonderful to eat!

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