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Filé Gumbo Featured

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Courtesy of Elizabeth M Williams


·         2 ounces dried shrimp (see note)

·         1 (12-ounce) bottle pale lager beer

·         2 tablespoons rendered bacon fat

or vegetable oil

·         2 tablespoons all-purpose flour

·         1 large onion, chopped

·         ½ bunch green onions, chopped

·         2 stalks celery, chopped

·         ½ large green bell pepper, seeded

and chopped

·         2 cloves garlic, minced

·         2 quarts seafood stock

·         1 bay leaf

·         ¼ teaspoon cayenne pepper

·         ¼ teaspoon ground thyme

·         1½ teaspoons lemon zest

·         1 pound large fresh shrimp, peeled

and deveined

·         2 cups shucked fresh oysters with


·         ½ pound lump crabmeat, picked

free of shell

·         1½ teaspoons filé powder, plus more

if desired

·         1½ teaspoons salt

·         ½ teaspoon ground black pepper

·         ½ bunch fresh parsley, chopped

·         4 cups hot cooked rice

Hot sauce


1. In a medium bowl, combine dried

shrimp and beer; let stand for 30 minutes.


2. Heat a large pot or Dutch oven with

rendered fat or oil over medium heat.

Add flour, and cook, stirring frequently,

for 15 minutes or until roux is the color

of dark chocolate. Stir in all onions, and

cook about 6 minutes or until onions are

soft. Add celery, bell pepper, and garlic;

cook 4 minutes or until garlic is fragrant.

3. Stir in seafood stock, bay leaf,

cayenne, thyme, lemon zest, and dried

shrimp with beer. Bring to a boil; reduce

heat to a simmer, and cook 30 minutes.


4. Stir in fresh shrimp, oysters, crabmeat,

filé, salt, and pepper. Simmer 10 minutes

or until seafood is cooked through. Stir

in parsley. Serve over cooked rice with

hot sauce and additional filé, if desired.



Dried shrimp can be found in Asian

and some Hispanic markets.



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