Fish

Louisiana Bayouland Seafood file Gumbo is for Dinner.

Louisiana Bayouland Seafood file Gumbo takes 45 minutes to prepare.

Louisiana Bayouland Seafood file Gumbo takes 120 minutes to cook.

Louisiana Bayouland Seafood file Gumbo makes 16 servings.

The ingredients for Louisiana Bayouland Seafood file Gumbo are:

3/4 Cup unbleached white organic flour
1/4 Cup Safflower oil
2 Cups onion, chopped
1 3/4 Cup celery, chopped
1 Cup bell pepper, chopped
2 Tablespoons garlic, minced
1 teaspoon red pepper flakes, (cayenne)
1 13OZ. carton Seafood stock
1 13OZ. carton vegetable stock
10 cups of water
2 Cups green onions, chopped, green and white part
2 Tablespoons dried parsley flakes
2 teaspoons Cajun Creole seasoning
3/4 teaspoon Zatarains seafood boil seasoning (U can sub. Old Bay)
3 lbs. Shrimp, peeled, deviened, and washed
1 lb. preared gumbo crabs.
1 16 OZ. caton crab finger (claws)
1 8 OZ carton lump crab meat (carefully picked for shells)
1 10 OZ carton Oysters (optional)
2 Tablespoons File (Gumbo File 100% ground Sasafras)

Here is how you make Louisiana Bayouland Seafood file Gumbo:

Brown flour in a black iron skillet over medium heat. Be patient, it takes a while. You must stir frequently near to the end of browing stir almost constantly. Brown until flour turns a nice deep caramel brown color. Remove from heat and set aside.In a large stock or soup pot with a heavy bottom heat oil, add onions and cook until they are almost caramilized, add celery and bell pepper and continue to cook until vegetables arwe tender. Then add in garlic and red pepper flakes. Continue to cook until the aroma of the garlic fill the air about 3 - 5 minutes. Stir browned flour into veggie mixture until all vegetables are completely coated in the flour, slowly pour in seafood stock, vegetable stock, and water. Bring this to a boil and simmer for about 30 minutes. Add gumbo crabs and shrimp, cook for 5 minutes, then add in crab fingers oysters and picked crab meat. Cook for about 5-8 minutes until oysters are curling at the edges. Remove from heat. Add File to gumbo at once. Serve Hot. Note* You may lightly sprikle your rice with additional file if you like it a little thicker like I do.Serve over rice. 1/2 Cup Rice with 1 1/2 cup gumbo Make sure to get some of all the seafood in each serving.Number of Servings: 16Recipe submitted by SparkPeople user LOGANSGRAMMIE.

The nutritional information for Louisiana Bayouland Seafood file Gumbo is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 229.5

• Total Fat: 6.4 g
• Cholesterol: 186.4 mg
• Sodium: 736.1 mg
• Total Carbs: 11.0 g
• Dietary Fiber: 1.0 g
• Protein: 30.6 g

Louisiana Bayouland Seafood file Gumbo is French cuisine.