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Louisiana Gumbo File Recipe

Ingredients

How to make it

  • In a large stock pot, add 1/2 fryer(rub fryer with salt & pepper), 2 quarts water, 1 celery stick, 1/2 onion, 1 carrot. Let simmer for 4-6 hours on low-medium heat.
  • Drain stock from the pot, and put aside.
  • Cut deboned breasts into bite-sized pieces, dust in flour (I use a paper bag), and brown chicken in large skillet using a tblspoon of olive oil or vegetable oil.
  • Remove browned chicken and set aside.
  • Using the hot oil and drippings, add the remaining flour to the skillet and whisk over low-high heat until the desired texture and color is achieved.
  • If the roux gets black specks in it, it's burned and you must start over with fresh oil. (half oil, half flour)
  • Remove skillet from heat and add diced onion, celery, crushed garlic and okra.
  • The heat from the roux should cook the vegetables very quickly.
  • In large stock pot with chicken stock, slowing spoon in the roux, always stirring on medium heat.
  • When all roux is mixed with stock, add cayenne, black pepper, salt, tomatoes, hot sauce, bay leaves and browned chicken pieces...let simmer for a couple of hours.
  • Prepare a bag or two of boil-n-bag rice on the side (should take about 15-20 minutes).
  • Slice the sausage up and slightly brown in your skillet, then add that to the gumbo.
  • About 20 minutes before serving, add the crawfish or shrimp. Ladle the gumbo over a scoop of rice and season to taste with the file', hot sauce, etc.......
  • ENJOY!

Reviews & Comments 1

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  • petunia97 15 years ago
    ....you make a terrific gumbo! Great recipe...
    Was this review helpful? Yes Flag

The Cook

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