Chicken and Sausage File Gumbo
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
(Gumbo Base)1 1/4 Lv. Creole smoked sausage, sliced 1/2 inch thick. You can substitute Polish sausage if you can't get creole.2lb of boneless skinless chicken breast1/2 cup chopped green peppers(bell peppers)1/2 cup thinly sliced green shallots tops2 tbs. fnely minced fresh parsley1tbs finely minced garlic1 cups chopped onion.(The Roux)2/3 cup olive oil1/2 cup flour(The Liquid and the seasonings)2 qt. cold water3 tsp. salt (I never use this)1tsp black pepper1/8 tsp cayenne1 1/4 tsp dried thyme3 whole bay leaves, crushed2 1/2 to 3 tbs. file powder.
Very Important!!!!! make sure you prep all of your ingredients before starting. Once you start making your roux you won't have time to stop and chop anything.
After assembling the ingredients for the gumbo base, in a heavy 7 to 8 quart pot or kettle heat the oil over hight heat. Brown the chicken in the hot oil, turning them several times to ensure even browning. Remove to a heated platter and place in a preheated 175 degree ove to keep warm. Make the roux by gradually adding the flour to the oil, stirring constantly. Reduce the heat and cook, always stirring, until a medium brown roux (the color of hazelnuts) is formed. When the roux reaches the right color, immediately add the sausage, onion, green pepper, shallot tops, parsley and garlic. Continue cooking over low heat for 10 minutes more, still stirring, then add 1/4 cup of the water, the reserved chicken, and all the seasonings except the file powder; mix thouroughly. Gradually stir in the rest of the water. Raise the heat and bring to a boil. then lower the heat and simmer the gumbo for 50 minutes to an hour, or until the chicken is tender. Stir frequently. Remove the pot from the heat and let the simmer die down, then add the file powder and stir.
Let the gumbo stand in the pot for 5 minutes after adding the file, then swerve in gumbo bowls or deep soup bows over boiled rice.
Number of Servings: 8
Recipe submitted by SparkPeople user PHILSPHATWIFE.
After assembling the ingredients for the gumbo base, in a heavy 7 to 8 quart pot or kettle heat the oil over hight heat. Brown the chicken in the hot oil, turning them several times to ensure even browning. Remove to a heated platter and place in a preheated 175 degree ove to keep warm. Make the roux by gradually adding the flour to the oil, stirring constantly. Reduce the heat and cook, always stirring, until a medium brown roux (the color of hazelnuts) is formed. When the roux reaches the right color, immediately add the sausage, onion, green pepper, shallot tops, parsley and garlic. Continue cooking over low heat for 10 minutes more, still stirring, then add 1/4 cup of the water, the reserved chicken, and all the seasonings except the file powder; mix thouroughly. Gradually stir in the rest of the water. Raise the heat and bring to a boil. then lower the heat and simmer the gumbo for 50 minutes to an hour, or until the chicken is tender. Stir frequently. Remove the pot from the heat and let the simmer die down, then add the file powder and stir.
Let the gumbo stand in the pot for 5 minutes after adding the file, then swerve in gumbo bowls or deep soup bows over boiled rice.
Number of Servings: 8
Recipe submitted by SparkPeople user PHILSPHATWIFE.
Nutritional Info Amount Per Serving
- Calories: 483.9
- Total Fat: 41.8 g
- Cholesterol: 56.0 mg
- Sodium: 645.0 mg
- Total Carbs: 13.2 g
- Dietary Fiber: 1.3 g
- Protein: 14.0 g
Member Reviews
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PSWAP57
This is the same basic recipe I use. I like more veggies, so I add tomatoes & corn (yes I know it's sacreligious). Gumbo doesn't taste the same without file powder and I always serve it with Tabasco on the side. I've started using brown instead of white rice. Less authentic but healthier. - 8/18/09