This is one flavorful gumbo soup that you do not want to miss, and not your traditional version with a roux as the thickening agent but still a rich, deep and hearty earth tone flavor that is most desired.
A perfect meal for the winter months.
Protein packed full of andouille sausage, shrimp, crab, and chicken, all combined together with old bay seasoning, fire roasted tomatoes, garlic and a little heat from the diced jalapeño. The star ingredient that brings the flavors together is the gumbo file´ that is added at the end.
Gumbo file´, also called file´, is the powder from the leaves of a sassafras tree.
File´ is a well used ingredient in cajun cuisine especially in gumbo.
The flavor of file´ is earthy and savory similar to thyme.
File´ is used as a seasoning or a thickening agent and in this dish it will be used as a seasoning.
In most traditional gumbo recipes roux is the primary thickener where in the past it was gumbo file´ or okra. Roux is made out of flour and some type of fat such as oil, but don’t worry I’m not using a roux. This is the healthy version without the additional calories, the thickener used in this dish will come from the okra. As okra cooks down it provides a nice thickening silky texture to the soup.
Can be served with rice or on it’s own, it’s that satisfying.Print
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