Creole Seafood Filé Gumbo

Dinner 🍽️Lunch 🥪Soup 🍲 Cajun and Creole 🇺🇸Southern Recipes 🇺🇸 High-Protein 💪Pescatarian 🐟

Creole Seafood Filé Gumbo brings a rich, ocean-deep flavor with tender shrimp, sweet crab, and briny oysters in a slow-simmered stock. The filé powder lends a silky body and subtle herbal notes, while the trinity and warm spices round it out with gentle heat. Serve it for a cozy weekend dinner or a gathering when you want a comforting, crowd-pleasing bowl.

Prep25 min
Cook8 hr 50 min
Serves8
DifficultyMedium

1

Preheat the oven to 375 degrees F (190 degrees C).
2

Shell and devein the shrimp, reserving the shells. Put the shrimp in a covered bowl and refrigerate. Spread the shells on a cookie sheet and bake until they are dried and the edges begin to brown. Turn off the oven.
3

Make the stock: In an 8-quart pot, add 5 quarts of water, 4 carrots, 4 onions, and celery. Add 2 bay leaves, sliced garlic, parsley, cloves, 1 teaspoons black pepper, 1 tablespoon dried basil, and 2 teaspoons dried thyme. Add the shrimp shells. Bring the stock up to a boil slowly. Lower the heat to a gentle simmer and cook for 5 to 7 hours, adding water as needed 2 or 3 times by pouring more water down the side of the pot.
4

Take the stock off the heat and strain it. Press out all the liquid from the shells and vegetables, then discard them. Return the liquid to the heat and reduce the stock to 2 to 3 quarts, or to your preferred amount (you will need 7 cups of this stock for this recipe). For a clearer stock, strain it through a cloth.
5

In a small bowl, mix the ground red, white, and black peppers, paprika, thyme, oregano, bay leaf, and salt, then set aside.
6

In a heavy 5-quart or larger pot, heat the oil over medium heat, warming the pot first. Add the onions, celery, and green pepper. Increase the heat to high. Stirring frequently, add the garlic, filé, hot pepper sauce, and the pepper-herb mixture. Cook for 5 minutes, stirring constantly. Add the tomato sauce and stir as it reduces over high heat. Pour in 7 cups of the stock and bring to a boil. Reduce the heat and simmer for 1 hour, stirring occasionally.
7

When ready to serve, add the shrimp, oysters, and crabmeat. Cover and wait 5 minutes. Turn off the heat and let stand for 10 minutes.