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A Cooking Adventure with Thom

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File Gumbo

Thom Hackett
Serves: 6






cup oil
cup flour
1 cup onion, minced
1 cup celery, minced
1 cup green bell pepper, minced
teaspoon paprika
teaspoon thyme
1 teaspoon garlic, minced
2 cups tomato concasse
pound smoked summer sausage, small dice
5 cups chicken broth
teaspoon file powder
pound shrimp, shelled and deveined, raw
pound lump crabmeat, picked
3 cups rice, hot cooked

Cooking Method

Heat oil in a Dutch oven, over a medium flame. 

  1. Add flour, heat and stir to make a light brown roux. 

  2. Add onions, celery, bell peppers, paprika, thyme, and garlic-mix well. 

  3. Reduce heat, heat and stir for 5 minutes, until tender. 

  4. Add tomatoes, sausage, broth and file powder.

  5. Season to taste with salt, pepper, and cayenne. 

  6. Cook at a medium simmer for 35-40 minutes. 

  7. Stir in shrimp and crab. 

  8. Remove from heat, cover and let stand for 10 minutes. 

Serve over hot cooked rice.

819 Mountshire Terrace, Chester, Virginia 23836 Phone: (804) 530-1183