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Recipe: Creole file gumbo

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Total time: About 4 hours

Servings: 16

Note: Bayou Magic Cajun Seasoning, gumbo file and Old Bay Seasoning (a spice mix) can be found in the spice aisle of most supermarkets. Serve with white rice and French bread.

1 pound (31 to 40) Louisiana shrimp, shells on

1 cup (2 sticks) unsalted butter

1/2 cup flour

1/3 cup gumbo file

1 large onion, chopped

6 green onions, chopped

3 stalks celery, chopped

1/3 cup plus 1 tablespoon Bayou Magic Cajun Seasoning, divided

2 tablespoons chopped garlic

1 1/2 tablespoons Old Bay Seasoning, divided

1/4 cup chopped parsley

1/4 pound piece smoked turkey ham, cut into 1/2 -inch dice

4 cups chicken stock

2 tablespoons vegetable oil

1 pound boneless, skinless chicken thighs (about 4) cut into 1-inch pieces

2 pounds smoked turkey sausage, cut into 1/4 -inch slices

1 pound lump crab meat

1. Peel and devein the shrimp, reserving the shells. Set the shrimp aside. Rinse the reserved shrimp shells under cold running water and place in a saucepan filled with 4 cups water. Bring to a boil, reduce the heat and simmer for 15 minutes. Strain, reserving the stock and discarding the shells.

2. Make the roux by melting the butter in a large skillet over low heat. Whisk in the flour and cook, stirring constantly, until the roux is a caramel brown color, about 25 to 30 minutes. If it burns even slightly, throw it out and start over.

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3. Remove the roux from the heat. Mix together the gumbo file and one-half cup hot water until smooth. Spoon the roux, 3 1/2 cups water and the file mixture into a large stockpot over low heat. Stir in the onion, green onion, celery, one-third cup Bayou Magic, garlic, 1 tablespoon Old Bay, parsley, smoked turkey ham, chicken stock and shrimp stock. Stir occasionally.

4. Simmer, covered, on very low heat for 3 hours, stirring occasionally.

5. About 1 hour before the gumbo is done, heat the vegetable oil in a large skillet and add the chicken. Cook for 8 to 10 minutes over medium-high heat to brown on all sides. Remove to a bowl and add the sliced sausage to the skillet, in batches if necessary. Cook until slightly brown; remove to a bowl. Add the chicken and sausage to the gumbo during the last hour of cooking.

6. Add 1 tablespoon Bayou Magic to a medium saucepan of boiling water. Add the shelled shrimp. Remove from the heat and let the shrimp sit in the seasoned water for 30 minutes.

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7. Heat the crab in a small pot of boiling water with one-half tablespoon of Old Bay. The crab is already cooked; you’re just adding flavor and heating it before you serve. Remove the crab from the spiced liquid with a slotted spoon.

8. To serve, spoon rice (if using) into bowls, then ladle a cup of gumbo into each bowl and place about 5 shrimp and several tablespoons of crab on top.

Each serving: 380 calories; 29 grams protein; 6 grams carbohydrates; 1 gram fiber; 26 grams fat; 11 grams saturated fat; 216 mg. cholesterol; 662 mg. sodium.

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