Recipe

Louisiana Gumbo File Recipe

Add Step-by-Step Photos	Steadwell / All my dishes 5 months ago My famous gumbo recipe which would take me all day to make and would feed folks stopping by to watch the game on weekends. This version is condensed to handle about 4 to 6 appetites. Geaux Tigers! AAYEEEEE! Prep:540m Cook:500m Servings:6	Steadwell
	sausage chicken crawfish okra gumbo file

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Ingredients

1/2 whole fryer chicken (for the stock)

3 deboned chicken breasts

1 lb. of Andouille sausage or kielbasa

1 lb. of shelled crawfish or shrimp

2 onions

1 stalk of celery

1 clove of garlic

1/2 cup flour

1 can sliced okra (fresh is better)

1 can stewed tomatoes

1 carrot

Cayenne pepper

Salt

Black pepper

Gumbo file'

Lousiana hot sauce

2 Bay leaves

Olive oil or other cooking oil

White rice (sometimes I use Boil-n-bag)

Directions

In a large stock pot, add 1/2 fryer(rub fryer with salt & pepper), 2 quarts water, 1 celery stick, 1/2 onion, 1 carrot. Let simmer for 4-6 hours on low-medium heat.

Drain stock from the pot, and put aside.

Cut deboned breasts into bite-sized pieces, dust in flour (I use a paper bag), and brown chicken in large skillet using a tblspoon of olive oil or vegetable oil.

Remove browned chicken and set aside.

Using the hot oil and drippings, add the remaining flour to the skillet and whisk over low-high heat until the desired texture and color is achieved.

If the roux gets black specks in it, it's burned and you must start over with fresh oil. (half oil, half flour)

Remove skillet from heat and add diced onion, celery, crushed garlic and okra.

The heat from the roux should cook the vegetables very quickly.

In large stock pot with chicken stock, slowing spoon in the roux, always stirring on medium heat.

When all roux is mixed with stock, add cayenne, black pepper, salt, tomatoes, hot sauce, bay leaves and browned chicken pieces...let simmer for a couple of hours.

Prepare a bag or two of boil-n-bag rice on the side (should take about 15-20 minutes).

Slice the sausage up and slightly brown in your skillet, then add that to the gumbo.

About 20 minutes before serving, add the crawfish or shrimp. Ladle the gumbo over a scoop of rice and season to taste with the file', hot sauce, etc.......

ENJOY!

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