Seafood Gumbo

File powder (ground dried sassafras leaves) is a mainstay in Creole cooking. Used to thicken and flavor gumbos and other Creole dishes, it also adds a little kick. Add file at the end of cooking because heat can make it become stringy.

Serves: 6

Cooking Time: 15 min

Ingredients

• 1 1/2 pounds unpeeled fresh shrimp
• 1 (16-ounce) package smoked sausage, cut into ½-inch slices
• 1 clove garlic, minced
• 1 (16-ounce) package frozen vegetable gumbo mixture
• 1 (14-1/2-ounce) can Cajun-style stewed tomatoes, undrained
• 1 (14-1/2-ounce) can chicken broth
• 1 (6-ounce) can premium lump crabmeat, undrained
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon gumbo file (optional)
• Hot cooked rice

Instructions

1. Peel shrimp, and devein, if desired. Set aside.
   
   
2. Cook sausage in a Dutch oven over medium-high heat, stirring constantly, until browned. Reduce heat, and add garlic; cook, stirring constantly, 1 minute.
   
   
3. Stir in frozen vegetables gumbo mixture, tomatoes, and chicken broth; bring to a boil. Reduce heat, and simmer, uncovered, 5 minutes.
   
   
4. Add shrimp, and cook 3 minutes or until shrimp turn pink. Remove from heat; stir in crabmeat, salt, pepper, and, if desired, gumbo file. Serve gumbo over rice.