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Seafood Dishes Ricky LeBlanc
Seafood File' Gumbo

Prep Time Required: No time specified.
Cooking Time Required: No time specified.

10 Cup Water 2 Bay leaves
34 Cup Flour 1 Pound Crab meat
34 Cup Cooking oil 3 Cup Onions, chopped
1 Pound Catfish fillets 2 Teaspoon Filé, divided
3 sticks Celery, chopped 1 Pint Oysters (optional)
2 Cup Bell pepper, chopped 1 Cup Green Onions, chopped
1 Pound Shrimp, small peeled 2 Teaspoon Cajun seafood seasoning
12 Pound Smoked sausage, thinly sliced  


In a dutch oven over medium-high fire, heat oil to hot and add flour. Stir constantly to make a roux. Roux is ready when it reaches the color of a tarnished penny. Now add onions to roux (the color will darken a lot but it is not burnt), stir often until onions are clear, about 10 minutes. Add bell pepper and green onions and cook for another 5 minutes. Add water, celery, sausage, and 1 tsp of filé. Bring to a boil and then lower fire to medium-low and simmer for 45-50 minutes. Add seafood and Cajun seasoning (or salt & pepper to taste) and continue cooking for 25-30 minutes. Skim grease from top of gumbo and add remaining filé. Ladle over a bowl of hot rice and eat like a soup. Serve with a sidedish of potato salad and crackers. For a delicate flavored gumbo, omit the smoked sausage and add 1 lb of catfish fillets (cut into nuggets) 10 minutes before the gumbo is ready. NOTE: Gumbo is always better the second day so make enough for leftovers! Also good as an appetizer served in cups.

Makes unspecified amount.

Goes Well With

Carrot Cake

Carrot Cake Cream Cheese Icing

Pecan Pie

Cajun Style Potato Salad

Cooked Rice

Grandma Savoie's Soft Bread Pudding

Old-Fashioned Bread Pudding
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