Jacquelyn D. Kirkland has a passion for cooking that goes back to her childhood, and has a particular affinity for the Cajun and Creole dishes of Chef Paul Prudhomme. Among the signature Prudhomme creations that Jacquelyn D. Kirkland worked to master is seafood file gumbo.

1. Creating a Seafood File
Gumbo, Chef Paul
Prudhomme Style
Jacquelyn D Kirkland

2. Introduction
 Jacquelyn D. Kirkland has a passion for cooking that goes back to her
childhood, and has a particular affinity for the Cajun and Creole dishes of
Chef Paul Prudhomme. Among the signature Prudhomme creations that
Jacquelyn D. Kirkland worked to master is seafood file gumbo.
The core ingredients include medium shrimp with shells and head intact,
which are peeled in order to make a homemade seafood stock. The latter
can also incorporate a variety of ingredients such as rinsed shrimp or
crawfish heads and shells, crab shells, and fish with gills and head removed.
With cold water covering the ingredients, a stock pot is used to bring the
mixture to a boil before simmering from four to eight hours, replenishing the
water from time to time.
Once the stock is prepared, dried seasonings such as black pepper, thyme,
oregano, bay leaf, paprika, and cayenne are combined in a small bowl. In a
heavy soup pot, margarine is melted at medium heat, and celery, bell
peppers, and onions are added. The heat is turned high as gumbo file, garlic,
Tabasco, and the seasonings are mixed in.

3. Gumbo
 After six minutes of constant stirring, the heat should be
reduced to medium and canned tomato sauce added.
Constant stirring and spoon scraping is required, as the
mixture will likely begin sticking to the bottom of the pot.
At this point, the stock is added and brought to a boil,
before being left on the stove for an hour to simmer.
The final step is to add the peeled and refrigerated shrimp,
as well as shucked oysters and crabmeat, and turn off the
heat. Over a period of 6 to 10 minutes, the fresh seafood
will poach, at which point the dish should be immediately
served.