Cooking Like A Cajun

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Seafood File Gumbo

Cover Art

From Chef Paul Prudhommes Louisiana Kitchen
to read my review on this book go here

Makes 4 main-side or 8 appetizer servings

You can substitute pieces of fish for any or all of the seafood in this recipe. Be sure to use margarine instead of butter, because margarine is oilier and seems to conduct more heat. The extra heat, plus the additional oil, develops the gumbo filé to a more desirable taste, texture and color. Upon reaching a temperature above 140º, however, the oil separates out and rises to the surface. Some people prefer to skim the oil off before serving.

If the gumbo is made in advance, do not add the seafood. When ready to serve, bring the gumbo to a rapid boil, lower the heat to a simmer and add the seafood. Immediately cover the pot, turn off the heat, and let the pot stand covered 6 to 10 minutes.

For the rest of the recipe go here to Chef Paul's Website

What is File powder?

More about Sassafrass

This is a tree that origintated in Louisiana. The root is what they use to make Root Beer, before artificial flavors were developed. The leaves are used to make File Gumbo or File Powder.

It is generally added to the finished gumbo to help thicken it. Too much cooking will make it stringy.

Recipe, Links,Articles

Listen to Free Cajun Music
from Louisiana's KBON go to their website and click it on it's free.
http://www.kbon.com

Gumbo is a Mystery
This article talks about some of the unique elements of gumbo that are different than other types of soups and stews
Susans Daily Tips

Cajun Vs. Creole
So you have heard the term Cajun and Creole. This article tells you the difference, so you can talk to someone from Louisiana and not not get corrected.

Donated by Richard Holbert.

 

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This page was updated March 22, 2006