Louisiana Chicken File Gumbo

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READY IN: 1hr 20mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (4 lb) hen or (4 lb) fryer, dressed and cut into serving pieces
  • 2
    teaspoons salt (or to taste)
  • 34
    teaspoon dried thyme
  • 12
    teaspoon pepper
  • 12
    teaspoon cayenne pepper (or to taste)
  • 34
    cup peanut oil or 3/4 cup vegetable oil
  • 1 12
    onions, chopped
  • 1 12
    cups celery, chopped (4 1/2 stalks)
  • 6
    garlic cloves, minced
  • 34
    cup flour
  • 2 14
    teaspoons creole seasoning
  • 1 12
    gallons water (warm)
  • 4 -5
  • 12
    cup fresh parsley, chopped (or mix of parsley and chopped shallots)
  • 2
    tablespoons gumbo file
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DIRECTIONS

  • Season chicken with salt, thyme, pepper, and cayenne.
  • In an iron soup pot, heat oil over medium high heat until hot, then fry chicken until golden brown.
  • Pour excess oil out of pot, and reserve for roux.
  • Add onions, celery, and garlic to the pot with the chicken, and cook, uncovered, over low heat until onions are wilted.
  • Season flour with Creole seasoning.
  • In a heavy iron pot, heat the reserved oil over medium heat to make roux.
  • When oil is hot, stir flour in gradually.
  • Lower heat to very low, and cook to desired darkness - golden brown to chocolate brown, stirring constantly (It is VERY important that you continue stirring constantly).
  • Pour excess oil off the top to prevent the gumbo from being too rich.
  • Slowly stir in water, dissolving roux.
  • Add the water to the chicken mixture.
  • Allow to boil over medium low heat until meat is tender.
  • Serve in soup bowls with rice.
  • Just before serving sprinkle parsley and a dash of file on each serving.
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