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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.
What You'll Need
- 1 1/2 pounds unpeeled fresh shrimp
- 1 (16-ounce) package smoked sausage, cut into -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)
- 4 1/2 cups Hot cooked rice
What to Do
- Peel shrimp, and devein, if desired. Set aside.
- Cook sausage in a Dutch oven over medium-high heat, stirring constantly, until browned. Reduce heat, and add garlic; cook, stirring constantly, 1 minute.
- Stir in frozen vegetables gumbo mixture, tomatoes, and chicken broth; bring to a boil. Reduce heat, and simmer, uncovered, 5 minutes.
- 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.