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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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Blue Milk

Taking inspiration from the original, we made up our own tasty version, and while Luke Skywalker hasn't officially tasted it, we think he'll love it just as much as the original.

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