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Seafood Gumbo

(1 Votes)
15 Min

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

  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.


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what total preparation time and cooking time? How many servings?


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