Authentic Creole Oyster, Ham, and Sausage Filé Gumbo

There are few dishes that capture the true essence of Louisiana cooking quite like a labor-intensive Creole gumbo. This recipe returns to the foundational simplicity of a filé-thickened gumbo allowing the earthiness of the sassafras to blend perfectly with the salty brine of fresh oysters and the smoky richness of Creole sausage and ham.

What makes this specific gumbo special is its delicate balance. By using a combination of butter and oil, you build a medium brown roux that is rich and velvety without being overly heavy. Furthermore, the quick cooking of the oysters at the very end ensures they remain tender and plump, bursting with natural liquor that seasons the entire pot. Finished with a precise amount of filé powder undisturbed by the heat of a boil, this gumbo is a quiet, reliable classic meant to be shared.

Yield: 10 to 12 servings | Prep time: 35 minutes | Cook time: 1 hour 45 minutes | Rest time: 5 minutes

Ingredients

• 2 cups chopped onion
• 2/3 cup chopped green pepper
• 1/2 cup thinly sliced green scallion tops
• 1 tablespoon finely minced garlic
• 2 tablespoons fresh parsley, finely minced
• 1/2 pound lean baked ham, cut into 1/2-inch cubes
• 1 pound Creole smoked sausage, half cut into 1/2-inch cubes and half sliced 1/2 inch thick (divided)
• 6 tablespoons salted butter
• 1/4 cup vegetable oil
• 1/2 cup flour
• 2 quarts cold water (divided)
• 3 1/2 teaspoons salt
• 1 1/4 teaspoons freshly ground black pepper
• 1/8 teaspoon cayenne
• 1 teaspoon dried thyme
• 3 whole bay leaves, crushed
• 1/8 teaspoon mace
• 2 1/2 to 3 tablespoons filé powder
• 2 dozen shucked oysters and their liquor (about 1/2 cup)

Instructions

• Preheat a heavy 7- to 8-quart pot or kettle over low heat.
• Melt the butter in the pot.
• Add the oil to the melted butter and mix well. Heat this mixture for 2 minutes more.
• Gradually add the flour to the hot fat, stirring constantly. Cook this mixture over low heat, stirring always, until you have formed a medium brown roux.
• As soon as the roux reaches the desired medium brown color, quickly add the chopped onion, green pepper, shallot tops, and garlic.
• Stir thoroughly to combine the vegetables with the hot roux.
• Immediately add 1/4 cup of the cold water, the diced ham, and the diced 1/2 pound of Creole sausage to the pot.
• Mix thoroughly and continue browning this mixture over low heat, stirring constantly, for exactly 10 minutes more.
• Add the parsley, the reserved oyster liquor, the remaining 1/2 pound of sliced Creole sausage, and all of the seasonings (salt, black pepper, cayenne, thyme, crushed bay leaves, and mace). Do not add the filé powder yet.
• Gradually pour in the remaining 1 3/4 quarts of cold water while stirring constantly.
• Bring the gumbo to a complete boil over high heat, then immediately lower the heat to a low setting.
• Simmer the gumbo gently for 1 hour, stirring frequently to prevent scorching.
• At the end of the hour, add the 2 dozen shucked oysters to the simmering pot.
• Cook for 4 to 5 minutes more, or until you see the oysters just begin to curl at the edges.
• Remove the entire pot from the heat immediately and let the simmer die down completely.
• Add the filé powder and mix well to incorporate the thickener without any residual boiling (which can cause filé to become stringy).
• Let the finished gumbo stand undisturbed for 5 minutes after the filé powder has been added.
• Mix thoroughly one final time and serve steaming bowls of gumbo over mounds of fluffy, perfect long-grain boiled rice.

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