Chicken Gumbo File Soup
Received this in an email from gourmet_recipes_from_around_the_world. It is versatile & adapts well to whatever seafood, sausage or ham you have on hand (or don't as the case may be). Add the file powder right at the end though. Serve with fluffy white rice or crusty chewy bread.
- Ready In:
- 3 lbs chicken, cut up
- salt, to taste
- black pepper, freshly ground, to taste
- 1 tablespoon lard (vegetable oil fine too)
- 2 tablespoons flour
- 1 large onion, chopped
- 2 tablespoons parsley, minced
- 1⁄4 teaspoon thyme, crushed
- 10 cups boiling water
- 1 bay leaf
- 1⁄2 lb country ham, cubed (smoked ham fine too)
- 1⁄2 teaspoon ground cayenne pepper
- 1 quart oyster, with liquid
- 2 teaspoons file powder
- Season the chicken pieces with salt and pepper, then slowly brown them in the lard (or oil). When brown, remove the chicken pieces, pour off all but 2 tablespoons of the oil and whisk in the flour, making a roux.
- Add the chopped onions, parsley, and thyme and fry for several minutes. Pour in the boiling water, whisking hard, then add the bay leaf, cayenne, and country ham cubes. Bring to a boil, then turn down the heat and simmer for about an hour, until the chicken is tender.
- Pick out the chicken pieces, let cool a bit, then take off the bone -- stirring the meat back into the soup and discarding the bones and skin. Taste for seasoning again, and add as much salt and pepper as you like.
- When ready to serve, pour in the oysters with their juice and stir in the cooked rice. Turn up the heat and continue cooking for about 3 minutes. Don't let the oysters overcook. Remove gumbo from heat, and add filé powder just before taking to the table.