Over the years, everybody and their brother says they know how to make good Seafood GUMBO. I have had good gumbo and bad gumbo but unless you have had authentic seafood gumbo from a Louisiana Native, you have not had the real thing and you don't know what or how to judge a good file' gumbo. Gumbo word comes from the African name, RENEE GUMBO which means OKRA. It comes from the Okra plant. That is why Gumbo is called Gumbo instead of Seafood Soup. I am going to give you momma's recipe that has been handed down since 1835 when my Great, Great, Grandfather settled and incorporated New Iberia, La.; Dr. Henry Frederick Toto Duperier.
What is File'? We pronounce it "fee lay." File' is nothing more than finely ground sassafras leaf. It can be purchased at any major grocery store chain in the spice section. It has a very unique and distinct flavor and is what makes seafood gumbo distinctly different than all of those other gumbo's you see out there. In my book, If you don't have File' and Okra in your seafood gumbo, it ain't nothing but soup. CAUTION You never add File' to the Gumbo while cooking. It is to be used like salt and pepper on top of your dish after being served.
One thing for certain about File' Gumbo, it gets better with time. If you don't have a lot of time to get it done when you start cooking, just plan on having it the next day. I promise you, it gets better as it gets older. Aged Seafood Gumbo has more flavor on day 2 than day 1, and so on. It also freezes well.
You have to make a good Roux (pronounced Roo, as in Kangaroo) and it takes a lot of time and patience. The Roux is the magic of good gumbo. In today's time, you can go to your major supermarket and get name brand roux like SAVOIES. They package it in a mason jar and it is brown or chocolately looking. All it is, is cooked flour. Anyway, lets get back to making a roux.
Heat the oil in a large pot or Cast Iron dutch oven. Add the flour to the heated oil and mix thouroughly. STIR SLOWLY, scraping the flour off the bottom of the pot. Keep stirring constantly until all of the roux is evenly cooked and it begins to darken. A good roux will sometimes take 30 minutes to make, so don't get impatient. Cook on a medium heat until the flour browns to a chocolate color. Brown is not chocolate. It takes time to make a good roux. Be patient and do not turn your heat up above medium. You can burn the Roux and that is punishable by a wooden spoon to the hand. I remember those day's. Momma saying stop talking and "don't burn my roux, boy!" You can't rush perfection. A dark roux may smell burned, but it is not. As long as you have been stirring, it will not burn.
The hard part is over. Let's add the good stuff
Add the onions to the hot roux and stir for 5 to 8 minutes. You will be coating the onions with the roux and the hot grease in the roux will help cook the onions. Add the celery and parsley and stir for about 2 minutes. Add Raw Okra and stir for another couple of minutes. Add the seafood stock or water. Then add the 2 cups of oyster juice/liquid. Raise the heat to a boil then reduce heat to medium. Stir slowly.
Simmer for about 30 to 45 minutes. You may add salt, pepper, cayenne pepper to taste. Add the Thyme per recipe ingredients. Stir seasoning in until mixed well with the other ingredients.
Add shrimp, oysters and crabs to the pot. Cook over medium heat for about 20 additional minutes. Add 1 cup of chopped green onions and stir in to mix well.
As with any good cajun dish, the use of Rice is essential. You will serve the seafood gumbo over a bowl of rice. You may also sprinkle FILE' on the top of each bowl as desired.
I hope you enjoy some authentic seafood gumbo. I know I have been for over 46 years. I hope you will too.