Bistro 218 Hellefied File Gumbo

What the heck is hellefied?

Chef Tom Saab recalls, “I was sitting at the bar at Bocca one night in street clothes, and a gentleman from New Orleans was telling the bartender that he dined at Bistro recently, and they made some ‘Hellefied’ gumbo down there.” And thus, the name!

Recipe has multipe lists of ingredients and procedures. Read through recipe to make a list of all ingredients and to plan all procedures. There are five layered steps to making this amazing gumbo.

3.5 Cups peanut oil
5 Cups all-purpose flour
2/3 Cup gumbo file

Cook roux peanut oil and flour on low heat until peanut butter colored. Remove finished roux from heat. Whisk in gumbo file.

5 Pound green bell pepper ¼ dice
5 Pound yellow onion ¼ dice
2 Stalks celery leaves removed, ¼ dice
1/2 Cup chopped garlic
5 Pounds andouille sausage split lengthwise cut ¼ inch half moons

Sweat bell pepper, onion, celery, garlic, and sausage until tender.

5 Gallons shrimp stock
1 #10 can diced tomatoes
5 Pounds shrimp shells
2 Rough chopped yellow onion
1 Stalks celery
6 Broken bay leaves
1 Tablespoons black pepper corns
8 Ounces shrimp base
4.5 Gallons cold water

Sweat the vegetables and sausage until tender. Add shrimp stock and can diced tomatoes. Add other ingredients and bring to a boil. Slowly whisk in roux.

5 Pounds peeled and undeveined shrimp
4 Pounds crawfish tail

Return to a boil stirring constantly until shrimp are cooked

2 Tablespoons black pepper
2 Teaspoons white pepper
½ Teaspoon cayenne pepper
¾ Cup salt
3 Pounds 1/4 inch cut rounds oven roasted okra

Add seasoning mix. Finish with okra.

Yields: 5 Gallons

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Categories: Soups & Salads, Recipes
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