Recipe courtesy of Harold and Belle's
Save Recipe Print
File Gumbo
Total:
3 hr 30 min
Active:
30 min
Yield:
32 quarts
Level:
Intermediate
Total:
3 hr 30 min
Active:
30 min
Yield:
32 quarts
Level:
Intermediate

Ingredients

Directions

Special equipment: a 32-quart (8-gallon) stockpot

In a 32-quart stockpot, bring the seafood stock to a boil. Add the onions, bell pepper and celery. Add the Creole seasoning, gumbo file, thyme and basil. Bring back to a boil and boil for about 30 minutes.

In a cast-iron skillet, heat the vegetable oil. When the oil is hot, stir in the flour and continue to cook, stirring, until the mixture (roux) is dark brown in color (the color of milk chocolate). Add the roux to the stockpot and stir in until dissolved. Continue to boil for 15 minutes, then add the chicken thighs. Continue to add the remaining proteins every 15 minutes in the following order: smoked sausage, hot link, ham, crab and shrimp. After the shrimp are added, cook for another 15 minutes, then remove from the heat.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Shrimp Gumbo

Recipe courtesy of Alton Brown

File Gumbo

Recipe courtesy of BB's Jazz, Blues and Soups

Emeril's Country File Gumbo

File Chicken Gumbo

Recipe courtesy of Tanya Holland

Spicy Red File-Thickened Gumbo with Crawfish and Andouille

Recipe courtesy of David Rosengarten

Gumbo

Recipe courtesy of Emeril Lagasse

Gumbo

Recipe courtesy of Krazy Fish

Gumbo

Recipe courtesy of Al Sawyer

Browse Reviews By Keyword