Spicy Sausage & Shrimp File' Gumbo

Cajun and Creole chefs use file' powder , (pronounced fee-lay) made from the dried leaves of the sassafrass tree, or okra to thicken the gumbo. We like to use Zatarain's file' powder, found in the spice or seafood seasoning section of most large grocers.

Amazon shoppers can find Tony Chachere's Creole Gumbo File' (powder) - 1.25 oz

Ingredients:
1/2 cup olive, grapeseed, canola OR peanut oil
1/2 cup all-purpose flour
2 bell peppers
2 jalepeno, serano or 1 habanero pepper(s)
2 celery stalks with leaves
4 green onions
3 garlic cloves
6 cups chicken broth
1 35oz can whole tomatoes in juice
1/4 cup fresh flat leaf parsly or cilantro
2 bay leaves
1 teaspoon paprika
1 teaspoon thyme
1 teaspoon oregano
1/4 teaspoon freshly ground black pepper and/or cayenne pepper
1 1/4 lbs Italian sausage, or fresh chorizo sausage cut in 1" pieces
1 generous Tablespoon file' powder
1 lb medium size uncooked fresh or frozen shrimp, deveined
Chopped green onions for garnish
Steamed rice

The trickiest part is making the roux. Heat oil in large 5 to 6 quart Dutch oven on medium, then sprinkle and whisk in the flour. Keep whisking for 4 to 5 minutes until roux turns a light brown. It burns easily so you may want to adjust the heat if oil appears too hot.
Turn the heat a little lower and add all the vegetables except garlic, cover and let steam for 5 minutes to soften vegetables. Stir occasionally and add a bit of broth if vegetables are sticking to the bottom. Blend in garlic and cook for 1 minute.
Stir in the herbs and spices; parsley, bay leaves, paprika, thyme, oregano and pepper. Add tomatoes with their juice breaking them apart into small chunks. Bring to a boil, then partially cover and simmer for 1 hour.
While you're waiting, prepare sausage until browned, drain and put aside. Devein shrimp, then sit back and enjoy the savory scent. Have an ice cold beer, and listen to Dr. John's album, N'Awlinz: Dis Dat or d'Udda while your waiting!


Time's Up! Add the sausage! If you are including shrimp, bring gumbo to boiling, add shrimp and cook for 3 minutes. Remove gumbo from heat, then add a heaping tablespoon of file' powder. Serve over steamed rice. Make extra rice - you'll love the leftovers!