Total Time
2hrs 20mins
Prep 20 mins
Cook 2 hrs

This is my mom's recipe, which she sent to me while I was far from home on a Supar Bowl Sunday and craving a good meal to remind me of great family moments during Super Bowls past. I've had it over rice and couscous, and rice is better, but couscous is good, too.

Ingredients Nutrition


  1. To make dry roux, heat a large (heavy) pan over med/high heat. Add the flour and stir constantly from the middle out until flour is the color of cinnamon (~30 min).
  2. Take the roux out of the skillet and set aside in a bowl.
  3. Bring water or broth to a boil and simmer over med/high heat.
  4. In a large, heavy skillet heat oil until hot but not smoking. Brown chicken until golden (~3 min on each side).
  5. Drain meat on paper towels and add to simmering water or broth.
  6. Drain all but 3 tbspns. oil from pan and add onions, garlic, peppers, celery, and file powder. Cook over med. heat until onions are soft (~10 min). (The file will become ropy at first, but will liquefy as it cooks.).
Most Helpful

Very delicious. Only addition to recipe was okra. I can't make gumbo or jamblaya w/o okra! Glad I had some frozen. Cut down the recipe to 6 servings and had enough to freeze for later! Thnx for posting such a tasty recipe, runningchef. Made for Fall 2008 PAC.

Darkhunter October 12, 2008