Creole Seafood Gumbo with Filé

by | Jan 25, 2026 | American, Fish Main Course, Gumbo Filé, Main Courses, Sassafras, Seafood Main Courses, Seafood Main Courses, Soups, Spices & Herbs, World Cuisines

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Creole Seafood Gumbo with Filé

A classic Louisiana seafood gumbo built on a dark roux, aromatic vegetables and shellfish stock, finished with filé powder for body and fragrance. Shrimp, crab and firm white fish are added at the end to preserve their texture and sweetness.

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Keyword: Creole, New Orleans, Gumbo, File, Fish, Shrimp, Crab
Category: Fish, Main Courses, Seafood, Spices & Herbs
Course: Appetizers, Hot, Mains, Fish, Mains, Seafood
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Resting Time: 5 minutes
Total Time: 1 hour 35 minutes
Servings: 4 Servings
Calories: 652kcal
Author: MJF
Cost: £18.00

Equipment

  • 1 Cutting Board and Cooks Knife
  • 1 Heavy Bottomed Pot

Ingredients

Roux

  • 120 g Plain Flour 1 cup
  • 120 ml Neutral Oil or Lard ½ cup

Gumbo Base

  • 1 Large Onion, finely diced
  • 1 each Green Bell Pepper, finely diced
  • 2 each Celery Stalks, finely diced
  • 4 Cloves Garlic, finely chopped
  • 1½ Litre Shellfish or Fish Stock, hot 6 cups
  • 2 each Bay Leaves
  • 1 tsp Dried Thyme
  • 1 tsp Smoked Paprika
  • ½ tsp Cayenne Pepper, adjust to taste
  • Fine Sea Salt, to taste
  • Freshly Ground Black Pepper, to taste

Seafood

  • 400 g Prawns, peeled and deveined 14 oz
  • 300 g Crab Meat, fresh or pasteurised 10½ oz
  • 300 g Firm White Fish, cut into large chunks 10½ oz

To Finish

  • 2-3 tsp Gumbo Filé Powder
  • 2 Tbsp Flat-Leaf Parsley, finely chopped
  • 2 each Spring Onions, thinly sliced

Instructions

Prepare The Roux

  • Combine the oil and flour in a heavy-bottomed pot over medium heat. Stir continuously, cooking slowly until the roux reaches a deep peanut-butter to milk-chocolate colour, about 20–30 minutes. Reduce heat immediately.

Build The Gumbo Base

  • Add the onion, bell pepper and celery to the roux, stirring constantly for 3–4 minutes until softened and aromatic. Add the garlic and cook briefly.
  • Gradually add the hot stock, stirring constantly to prevent lumps. Add bay leaves, thyme, paprika, cayenne, salt and black pepper.
  • Bring to a gentle simmer and cook partially covered for 30–40 minutes to develop flavour.
  • ________________________________________
  • Add The Seafood
  • Add the fish pieces first and simmer gently for 5 minutes.
  • Add the prawns and crab and cook for a further 3–5 minutes until the prawns are just opaque and the seafood is cooked through. Do not overcook.

Finish With Filé (Correctly)

  • Remove the pot from the heat and allow to settle briefly.
  • Sprinkle in the filé powder gradually, stirring gently until incorporated. Do not return to the heat.
  • Rest for 5 minutes to allow the gumbo to thicken naturally.
  • ________________________________________

Presentation

  • Serve ladled over warm rice, finished with parsley and spring onions. Filé powder may be offered at the table for additional seasoning if desired.

Notes

Seafood gumbo is lighter than meat-based versions and benefits from restraint. Filé should add aroma and body without masking the sweetness of the seafood. If reheating, bring the gumbo fully hot before adding filé, and never boil after it is added.

Nutrition

Calories: 652kcal | Carbohydrates: 31g | Protein: 54g | Fat: 34g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Cholesterol: 195mg | Sodium: 2467mg | Potassium: 967mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1274IU | Vitamin C: 12mg | Calcium: 244mg | Iron: 4mg

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