Chicken and Sausage File Gumbo

Chicken and Sausage File Gumbo

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Chicken and Sausage File Gumbo calories by ingredient
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This is a very popular cajun recipe for Gumbo. for those that don't know what File it it's ground dried sassafras leaves that are ground down to a fine powder..very flavorful. This is a very popular cajun recipe for Gumbo. for those that don't know what File it it's ground dried sassafras leaves that are ground down to a fine powder..very flavorful.
Number of Servings: 8


    (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 breast

    1/2 cup chopped green peppers(bell peppers)
    1/2 cup thinly sliced green shallots tops
    2 tbs. fnely minced fresh parsley
    1tbs finely minced garlic
    1 cups chopped onion.

    (The Roux)
    2/3 cup olive oil
    1/2 cup flour

    (The Liquid and the seasonings)
    2 qt. cold water
    3 tsp. salt (I never use this)
    1tsp black pepper
    1/8 tsp cayenne
    1 1/4 tsp dried thyme
    3 whole bay leaves, crushed
    2 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.

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Member Ratings For This Recipe

  • Incredible!
    1 of 1 people found this review helpful
    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

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  • Incredible!
    1 of 2 people found this review helpful
    I am so thrilled to find this recipe! This is just exactly what my Mom used to make and absolutely delicious! Thank you so much for posting this recipe! - 7/8/09

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  • GREAT recipe! Very authentic! - 9/23/17

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  • Can you tell me serving size for this # of calories listed? Going to the fair and want to have a plan at the gumbo truck. Thanks. - 9/3/16

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  • You can make a dry roux by either purchasing Kari's Dry Roux mix or by browning you own flour and really cut down on the fat. Also, you can use Turkey Polish Keilbasa to cut down more. - 2/10/14

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