Gumbo File Gumbo File Seasoning Culinary Secrets Gumbo File Seasoning delivers the essential flavor of the bayou. Culinary Secrets Gumbo File Seasoning is sassafras leaves which have been dried and ground to make file powder. It is pea green in color, fibrous and has a woodsy-like flavor reminiscent of root beer. Gumbo File Seasoning thickens as well as flavors food. Usage Tips Use as a seasoning for any Cajun dish. Great when preparing creoles, gumbo, soups, fish, shell fish, poultry, game, highly spiced meats and vegetable stews prepared in a Cajun fashion. Gumbo File is added after the dish is removed from the heat, but while the liquid is still near boiling. It is stirred in and blended thoroughly. The dish must not be allowed to blil after the file powder is added or it will turn stringy.

IMA NUMBER Item Description Pack Size 342253 Culinary Secrets Gumbo File 6/13oz.

Louisiana Gumbo 16 Servings

Butter 1-1/4cups, divided Chicken broth 2 quarts All-purpose flour 1 cup Culinary Secrets® Cajun Seasoning 1 Tbsp Onion, chopped 1 cup Tomatoes, diced 2-15oz cans Green bell pepper, chopped 1 cup Andouille sausage, cut 1/2-in slices 8 oz Celery, chopped 1 cup Shrimp, peeled, deveined 1 lb Okra, sliced (fresh OR frozen) 2 cups Crab meat 8 oz Culinary Secrets® Garlic Powder 2 tsp Culinary Secrets® Gumbo File 1-1/2 Tbsp Hot pepper sauce 1/4 to 1 tsp

Melt 1 cup butter in a heavy stockpot on low heat. Whisk in flour gradually to combine. For best flavor, the heat should remain low and the flour and butter will slowly brown to a butterscotch color. This will take about an hour or more. Stir occasionally. The butter/flour mixture is called a roux, which provides flavor and thickening to the gumbo. Don’t rush this step!

While the roux is cooking, melt 1/4 cup butter in a large skillet; add onions, pepper and celery. Cook and stir occasionally until vegetables are tender, about 5 minutes. Add to the finished roux. Stir in okra, garlic powder, chicken broth, Cajun seasoning, tomatoes and sausage. Simmer for 20 to 30 minutes. Add seafood and simmer 10 to 15 minutes until shrimp is done.

Remove from heat. Stir in gumbo file. Hot sauce may be added at this time, or simply served at the table. To serve, ladle gumbo over bowls of hot rice.

RECIPE NOTE: Roux may be prepared ahead and refrigerated. Saute onions, peppers and celery as directed and then add roux, stirring until it has melted. Proceed with recipe as directed. Gumbo File Seasoning Culinary Secrets Gumbo File Seasoning delivers the essential flavor of the bayou. Culinary Secrets Gumbo File Seasoning is sassafras leaves which have been dried and ground to make file powder. It is pea green in color, fibrous and has a woodsy-like flavor reminiscent of root beer. Gumbo File Seasoning thickens as well as flavors food. Usage Tips Use as a seasoning for any Cajun dish. Great when preparing creoles, gumbo, soups, fish, shell fish, poultry, game, highly spiced meats and vegetable stews prepared in a Cajun fashion. Gumbo File is added after the dish is removed from the heat, but while the liquid is still near boiling. It is stirred in and blended thoroughly. The dish must not be allowed to blil after the file powder is added or it will turn stringy.

IMA NUMBER Item Description Pack Size 342253 Culinary Secrets Gumbo File 6/13oz.

Louisiana Gumbo 16 Servings

Butter 1-1/4cups, divided Chicken broth 2 quarts All-purpose flour 1 cup Culinary Secrets® Cajun Seasoning 1 Tbsp Onion, chopped 1 cup Tomatoes, diced 2-15oz cans Green bell pepper, chopped 1 cup Andouille sausage, cut 1/2-in slices 8 oz Celery, chopped 1 cup Shrimp, peeled, deveined 1 lb Okra, sliced (fresh OR frozen) 2 cups Crab meat 8 oz Culinary Secrets® Garlic Powder 2 tsp Culinary Secrets® Gumbo File 1-1/2 Tbsp Hot pepper sauce 1/4 to 1 tsp

Melt 1 cup butter in a heavy stockpot on low heat. Whisk in flour gradually to combine. For best flavor, the heat should remain low and the flour and butter will slowly brown to a butterscotch color. This will take about an hour or more. Stir occasionally. The butter/flour mixture is called a roux, which provides flavor and thickening to the gumbo. Don’t rush this step!

While the roux is cooking, melt 1/4 cup butter in a large skillet; add onions, pepper and celery. Cook and stir occasionally until vegetables are tender, about 5 minutes. Add to the finished roux. Stir in okra, garlic powder, chicken broth, Cajun seasoning, tomatoes and sausage. Simmer for 20 to 30 minutes. Add seafood and simmer 10 to 15 minutes until shrimp is done.

Remove from heat. Stir in gumbo file. Hot sauce may be added at this time, or simply served at the table. To serve, ladle gumbo over bowls of hot rice.

RECIPE NOTE: Roux may be prepared ahead and refrigerated. Saute onions, peppers and celery as directed and then add roux, stirring until it has melted. Proceed with recipe as directed.