Friday night gumbo

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Senior Cook
Oct 22, 2008
Walker, La.
My wife wanted me to make some gumbo, so here it is:

This File' is the one that was on Alton Browns feasting on asphalt special, I met Mr. Lionel at the farmers market in Baton Rouge and bought a jar to try and glad I did.

Down here most of us put the file on the rice before we put the gumbo in.

Then the gumbo

Now to sit down and enjoy

The wife said it was my best ever......I love that woman!!

Here is the recipe I used:

Seafood Gumbo


½ cup oil
½ cup flour
2 medium onions, diced
2 green peppers, diced
3 ribs celery, finely diced
4-6 cloves garlic, minced
2 pounds okra, chopped
4 quarts shrimp stock, crab stock, fish stock or
chicken stock if you don’t have the others
2 bay leaves
1 tablespoon Creole seasoning of your choice
Salt and freshly ground black pepper to taste
2 pounds medium shrimp peeled and deveined
2 dozen oysters, liquor (juice) reserved
1 pound fresh lump crabmeat, picked over for shells and cartilage
1 tablespoon file’ (on the rice) if okra isn’t used
8 cups cooked long grain white rice

Make a roux with the flour and oil over medium low to medium heat, you can use the kind in the jar if you don’t want to make a roux, then add the onions, bell pepper and celery and sauté for 5 min. then add the garlic and stir for a couple minutes. Then start adding the stock a little at a time to thin out the roux. After all stock is added, add the seasonings and bring to a boil. then lower to let simmer for about an hour. Add the shrimp 10 minutes before serving, add the oysters 5 minutes before serving and then add the crabmeat right before serving.

Put about ½ to 2/3 cup of rice in each bowl, then file’ on top of rice if used. Then ladle the gumbo in and enjoy with some French bread.

10 to 12 servings.


Senior Cook
Apr 20, 2009
Looks good to me... I will be giving that a try when it gets a bit cooler here. Thanks for the recipe.
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