If you are not familiar with filé (fee-lay), it is a powder made from dried sassafras leaves. It is a powerful thickener, but must be added at the end of cooking or it will form slimy, ropey strands in the gumbo. Filé is available in many supermarkets (we found ours at Whole Foods), or online.
Note that you can make your own shellfish stock with the shells from the shrimp. Put the shrimp shells and tail tips in a pot and cover with 2 quarts of water. Bring to a boil, reduce to a simmer, and simmer uncovered for an hour. Strain and use in this recipe for the stock. Diluted bottle clam juice will also work as shellfish stock in this recipe. Read more here.
- 1/2 cup (120 ml) peanut oil, or other vegetable oil
- 1/2 cup plus 2 Tablespoons (90 g) all-purpose flour
- 1 green bell pepper, chopped
- 1 medium onion, chopped
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 1 tablespoons Cajun seasoning
- 1 quart (950 ml) shellfish or chicken stock, plus 1 cup (236) water (see Recipe Note)
- 2 teaspoons Worcestershire sauce
- 8-12 ounces (225 g to 340 g) smoked andouille sausage, cut into 1/4-inch thick rounds
- 2 pounds (907 g) shrimp, peeled and deveined
- Salt and pepper to taste
- 3-5 green onions, white and green parts, chopped
- Filé powder (optional)
- Hot sauce (such as Tabasco) to taste
1 Make the roux. Heat the peanut oil in a large, thick-bottomed pot, such as a Dutch oven, on medium high heat, for a minute or two. Whisk in the flour and lower the heat to medium. Stir almost constantly, making sure to scrape the bottom of the pan as you stir.
Let the roux cook until it is the color of peanut butter, then lower the heat to medium low. Keep cooking and stirring (careful, you want the flour to cook, not burn!) until the roux is the color of an old penny, about 20-30 minutes total time.
Note that as the roux cooks, first it will clump up and thicken, but as the flour continues to brown past the peanut butter color stage, it will loosen up a bit.
2 Stir in the vegetables: Mix in the "holy trinity" of green pepper, onion and celery and increase the heat to medium-high. Cook, stirring often, for 5 minutes.
Add the garlic and cook another 2 minutes. Stir in the Cajun seasoning.
3 Slowly add stock, then simmer: In a separate pot, heat the stock and water until steamy. Slowly add the steamy stock and water to the bell pepper onion roux mixture, stirring constantly while you do so.
Bring the gumbo to a simmer and add the Worcestershire sauce and salt to taste. Simmer gently for 30 minutes.
If you find that the roux has broken a bit and oil is pooling on the surface of the gumbo, whisk in about another 1/2 to 1 cup of water. This will often "fix" it.
4 Stir in the andouille sausage and cook for 5 minutes (andouille sausage is already cooked, so you just need to heat it).
5 Add the shrimp, return to a simmer and cook another 5 minutes, until the shrimp has just cooked through. Add salt and black pepper to taste.
6 Serve: Serve with white rice, garnished with green onions. To eat, sprinkle with filé powder and hot sauce.