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Ingredients

• ✓ gumbo file powder
• shrimp
• catfish
• okra
• thyme
• hot pepper sauce
• salt
• garlic
• worcestershire sauce
• tomato sauce
• water
• green bell pepper
• green onion
• celery
• butter
• vegetable oil
• all-purpose flour

Instructions

1. 1 Make the roux: Combine flour and oil in a Dutch oven or large heavy pot over medium-high heat. Cook, stirring constantly with a wooden spoon, until the roux is dark brown, thick and bubbly, and smells like peanuts, about 10 minutes. Set aside to cool and thicken.
2. 2 Make the gumbo: Melt butter in a skillet over medium heat. Add celery, green onions, and bell pepper; cook and stir until tender, about 10 minutes. Add to the roux.
3. 3 Stir water, tomato sauce, Worcestershire sauce, garlic, 2 teaspoons salt, hot pepper sauce, and thyme into the vegetable mixture. Return to the stovetop and bring to a gentle boil, then reduce the heat to medium-low and simmer for 1 hour.
4. 4 Stir in okra and cook until tender, about 15 minutes. Add catfish, stir gently, and cook until the flesh flakes easily with a fork, about 5 minutes. Gently stir in shrimp and cook until bright pink, about 3 minutes. Season with the file powder and remaining 1/2 teaspoon salt. Stir to combine, then ladle into bowls.

By KRANEY

Ingredients

• ✓ gumbo file powder
• vegetable broth
• bay leaf
• liquid smoke
• cumin
• paprika
• black pepper
• cayenne pepper
• basil
• thyme
• salt
• red bean
• okra
• eggplant
• vegetable broth
• tomato
• vegetable broth
• all-purpose flour
• canola oil
• garlic
• celery
• green bell pepper
• onion
• canola oil

Instructions

1. 1 Heat 1 tablespoon canola oil in a skillet over medium high heat.
2. 2 Stir in the onion, bell peppers, celery, and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes.
3. 3 Transfer the vegetable mixture to a large bowl; set aside.
4. 4 Heat the remaining 1/3 cup canola oil in the same skillet over medium heat for about 30 seconds.
5. 5 Whisk in the flour, stirring constantly until the roux darkens and has a nutty scent, about 15 minutes.
6. 6 Reduce heat to low and pour in about one cup of vegetable broth, whisking constantly until the mixture is smooth.
7. 7 Stir in the vegetable mixture and tomatoes.
8. 8 Pour in about one more cup of vegetable broth, stirring to combine.
9. 9 Mix in the eggplant, okra, red beans, salt, thyme, basil, file powder, cayenne pepper, black pepper, paprika, cumin, liquid smoke, bay leaves, and remaining 4 cups of broth.
10. 10 Cover and continue to simmer for 1 1/2 hours, stirring occasionally.

By Javagoddess

Ingredients

• ✓ gumbo file powder
• rice
• green onion
• bay leaf
• red pepper flake
• thyme
• creole seasoning
• worcestershire sauce
• chicken broth
• garlic
• green bell pepper
• onion
• celery
• all-purpose flour
• canola oil
• chicken breast
• andouille sausage

Instructions

1. 1 Cook sausage in a Dutch oven over medium heat, stirring constantly until browned, about 5 minutes. Transfer sausage to a bowl; reserve drippings in Dutch oven.
2. 2 Cook chicken in drippings over medium heat until both sides browned, 2 to 3 minutes per side. Transfer chicken to a bowl; set aside.
3. 3 Heat oil in the Dutch oven over medium heat. Add flour; cook and stir constantly until roux is thick and chocolate colored, 20 to 30 minutes. Be careful not to burn roux or you'll have to start again.
4. 4 Add celery, onion, and bell pepper; cook and stir for 6 minutes. Add garlic; cook until fragrant, about 2 minutes. Stir in hot broth; bring to a boil.
5. 5 Add chicken breasts, Worcestershire sauce, Creole seasoning, thyme, pepper flakes, and bay leaves. Reduce heat; simmer, stirring occasionally, until chicken is no longer pink in the center and juices run clear, about 1 hour. Transfer chicken to a plate; cool.
6. 6 Add sausage to gumbo; simmer for 30 minutes.
7. 7 Shred cooled chicken. Add chicken and green onions to gumbo; simmer for 30 minutes.
8. 8 Remove gumbo from heat. Discard bay leaves. Sprinkle gumbo with filé powder; stir. Serve gumbo over hot rice.

By VMB