Wild Mushroom Filé Gumbo

Named for ground sassafras that thickens many Louisiana pots, filé gumbo is a Creole-Cajun classic. This version builds a careful roux with the holy trinity, then folds in cremini, shiitake, and okra for a hearty meatless bowl.

Serves 6 · 25 min prep · 75 min cook

Estimate for one serving

• 385 cal
• 11g protein
• 48g carbs
• 18g fat
• 3g fiber

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Ingredients

• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 large yellow onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 12 oz cremini mushrooms, sliced
• 8 oz shiitake mushrooms, stems removed and sliced
• 2 cups okra, sliced
• 6 cups vegetable broth
• 1 (14.5 oz) can diced tomatoes, drained
• 1 tsp fresh thyme leaves
• 2 bay leaves
• 1 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1.5 tsp kosher salt
• 1/2 tsp black pepper
• 2 tsp filé powder
• 3 cups cooked white rice
• 1/4 cup green onions, sliced
• 2 tbsp fresh parsley, chopped

Instructions

1. 1Warm a heavy 6-quart Dutch oven over medium heat and add the oil. When the oil shimmers, whisk in the flour and cook, stirring constantly with a flat wooden spatula, until the roux turns a deep peanut-butter brown, about 18 to 22 minutes; do not rush or it will scorch.
2. 2Immediately stir in the onion, bell pepper, and celery (the holy trinity). Cook 6 to 8 minutes, scraping the bottom, until the vegetables soften and the mixture smells sweet and toasty.
3. 3Add the garlic and both mushrooms. Cook 5 to 7 minutes more, stirring often, until the mushrooms release their liquid and begin to brown at the edges.
4. 4Stir in the okra and cook 3 minutes so it starts to lose its raw edge and thicken the pot slightly.
5. 5Pour in the vegetable broth and diced tomatoes while whisking to dissolve any remaining roux bits. Add the thyme, bay leaves, smoked paprika, cayenne, salt, and black pepper.
6. 6Bring the gumbo to a gentle boil, then reduce heat to low so it barely simmers. Partially cover and cook 35 to 40 minutes, stirring every 10 minutes, until the okra is tender and the broth is glossy and thickened.
7. 7Taste and adjust salt and cayenne. Remove the pot from the heat, discard the bay leaves, and stir in the filé powder until fully dissolved; the gumbo will thicken further as it rests 5 minutes.
8. 8Spoon hot cooked rice into bowls, ladle the mushroom filé gumbo over the top, and finish with green onions and parsley. Serve immediately while steaming.