Me oh my oh, File Gumbo

23 11 2010

While I start doing all the pre-Thanksgiving Day prep, I like to make a meal that everyone can help themselves to and reheat as needed. Things like chili, stews and of course a gumbo. Here is a delicious sausage, chicken and shrimp gumbo that is good anytime of year. Add extra hot sauce as desired!

  • ½ cup vegetable oil
  • ½ cup melted butter
  • 1 cup flour
  • 1 1/2 cups chopped onions
  • 1 cup chopped celery
  • 1 cup chopped bell peppers
  • ½  pound Andouille sausage, cut into ½ -inch slices
  • 1 Tbs hot sauce
  • 1Tbs Worcestershire sauce
  • 1 1/2 teaspoons salt
  • 3 bay leaves
  • 2 cups water
  • 4 cups chicken stock
  • 1 pound boneless chicken, cut into 1-inch chunks
  • 2 pounds shrimp, deveined
  • 2 tablespoons chopped parsley
  • 1/2 cup chopped green onions
  • 1 tablespoon file powder

Combine the butter, oil and flour in a Dutch oven over low-medium heat. Stir constantly for about 30 minutes to make a dark brown roux. It should be the color of chocolate. Add the onions, celery, and bell peppers and continue to stir for about 5 minutes. Add the sausage, hot sauce, Worcestershire, salt and bay leaves. Continue to stir for about 2 to 3 minutes. Add the stock and water. Mix until the liquids are combined. Bring to a boil, and then reduce to a simmer for 1 hour. Add the chicken and continue to simmer for another ninety minutes. Add the shrimp and simmer for an additional 30 minutes. While the gumbo cooks, skim off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions, and file powder. Remove the bay leaves and serve in deep bowls on cooked rice.




3 responses

23 11 2010

Me love me some Gumbo! I miss my mom’s, was so good…

The Hoisan worked, it just did, was thick, and maybe they used the wine as a reduction…

Chef E

23 11 2010

love love love gumbo reggae MON

23 11 2010
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