Lil Dizzy's Café Creole Filé Gumbo
This delicious recipe for gumbo brings together so many New Orleans flavors! It's from our friends at Lil Dizzy's Café in New Orleans.
- 1¼ pounds seasoning ham
- 1¼ pounds smoked sausage
- 1½ pounds chicken pieces
- ½ pound hot sausage
- 1½ pounds peeled shrimp
- 6 to 8 gumbo crabs
- 1 dozen oysters
- 2 cups chopped onion
- ¼ cup chopped garlic
- 3 green onions chopped
- ½ green bell pepper chopped
- 2 teaspoons Thyme leaves
- 5 leaves bay
- ⅔ cup Vegetable oil
- 4 tablespoons to 5flour
- 10 cups water
- File powder
- Salt and pepper
- hot cooked rice for serving
- Cube ham and slice sausages. Heat oil in an eight to 10-quart pot. Add ham to brown.
- Add onions and cook until tender. Add chicken and sausages and brown. Add shrimp and other seasonings and cook five minutes.
- Sprinkle flour over meats and seasonings and stir well.
- Add water and bring to a simmer. Add salt and pepper to taste.
- Add gumbo crabs and cook on medium to low fire about 45 minutes. Add oysters and cook five minutes. Turn off heat.
- Add filé powder (to taste) and stir into gumbo. Serve over cooked rice. Serves 10 to 12.
This recipe is provided courtesy of Lil Dizzy's Café in New Orleans. Note: Seasoning ham is simply leftover baked ham, ham steaks, etc. chopped into 1/4 inch pieces. If your crowd doesn't care for heat, substitute your favorite breakfast sausage links for hot sausage; just make sure it isn't a variety that includes syrup or other sweeteners. Gumbo crabs are readily found in the freezer section of Louisiana supermarkets; they're the leftover crab after the jumbo lump meat has been removed from the body of the crab. If you do not have access to gumbo crabs, substitute 1 quart of boxed seafood stock for 1 quart of the water.
Tried this recipe?Let us know how it was!