Cooking Index - Cooking Recipes & IdeasFile Chicken Gumbo Recipe - Cooking Index

File Chicken Gumbo

Type: Chicken, Poultry
Courses: Main Course, Soup
Serves: 8 people

Recipe Ingredients

1   Chicken - (3 1/2 lbs) - cut into 8 pieces
2   Celery ribs - roughly chopped
3   Carrots - roughly chopped
2   Onions - roughly chopped
2   Bay leaves
  Bouquet garni
5   Water
1/4 cup 59mlVegetable oil
4   Garlic cloves - minced
2   Onions - chopped finely
2   Green peppers - chopped finely
3   Celery ribs - chopped finely
1 lb 454g / 16ozAndouille sausage - thinly sliced
  = (or other spicy pork sausage)
2 cups 125g / 4.4ozPeeled - chopped tomatoes
1 tablespoon 15mlDouble concentrate tomato paste
2 1/2   Chicken stock
1 lb 454g / 16ozFresh or 20 ounces frozen okra - chopped 1/2" pieces
  Hot pepper sauce - to taste
  Cayenne pepper - to taste
  Salt - to taste
  Freshly-ground black pepper - to taste
1 tablespoon 15mlGumbo file powder
  Chopped parsley
3   Scallion - julienned 2" pieces

Recipe Instructions

To make chicken stock, place all ingredients into 8-quart stockpot. Bring to a boil. Reduce heat and simmer for 30 minutes, skimming impurities off the top. Remove chicken pieces. Allow chicken to cool, remove meat from bones, and then return bones to stock. Reserve chicken meat for the gumbo. Continue to simmer stock for additional 2 1/2 hours.

To make gumbo, begin by heating oil in a large pot (preferably an enameled cast-iron or other heavy-bottomed pot) and cooking garlic, onions, peppers, and celery until soft and translucent. Add sausage, tomatoes, tomato paste, and stock. Bring to boil, reduce to simmer and add okra and reserved cooked chicken meat. Season with hot pepper sauce, cayenne, salt, pepper, and file. Simmer for 1 hour until flavors meld together. Stir in chopped parsley. Serve over hot rice and garnish with julienned scallions.

This recipe yields 6 to 8 servings.

MELTING POT with Tanya Holland - (Show # MP-1C07) - from the TV FOOD NETWORK


Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.