Recipe: Acadian Seafood Gumbo
Summary: Gumbos are a staple of Acadian cuisine, evolving over many years—and in many different kitchens—as new ingredients and techniques enlivened generations-old recipes. For body, this gumbo is thickened at the last possible minute with filé powder. Mardi Gras food.
- 3⁄4 cup vegetable oil
- 3⁄4 cup all-purpose flour
- 1 cup finely chopped onion
- 1⁄2 cup finely chopped green bell pepper
- 1⁄2 cup finely chopped celery
- 6 cups hot Double-Rich Fish Stock
- 1 tsp. salt
- 1⁄2 tsp. cayenne
- 1 lb. medium shrimp, peeled and deveined
- 1 pint or more shucked raw oysters and their liquor
- 1 lb. lump crabmeat
- 2 tbsp. finely chopped scallions
- 1 tbsp. finely chopped parsley
- 1⁄4 cup filé powder
- Make a dark brown roux with the oil and flour.
- Raise heat. Add onions, peppers, and celery; cook until tender, about 15 minutes.
- Add hot stock in a thin stream, stirring constantly. (Take care not to add the stock too quickly or at too low a temperature, or the roux will separate.) Add salt and cayenne and bring to a simmer, stirring frequently. Reduce heat to low and simmer for 1 hour.
- Add shrimp, oysters, and crab, and cook for 3 to 5 minutes more. Stir in scallions and parsley. Stir in filé powder at the table to thicken gumbo. Serve with white rice.
Photo and recipe adapted from Saveur