File Chicken Gumbo

Recipe Ingredients

		Stock
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
		Gumbo
1/4 cup	59ml	Vegetable oil
4		Garlic cloves - minced
2		Onions - chopped finely
2		Green peppers - chopped finely
3		Celery ribs - chopped finely
1 lb	454g / 16oz	Andouille sausage - thinly sliced
		= (or other spicy pork sausage)
2 cups	125g / 4.4oz	Peeled - chopped tomatoes
1 tablespoon	15ml	Double concentrate tomato paste
2 1/2		Chicken stock
1 lb	454g / 16oz	Fresh 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	15ml	Gumbo file powder
		Garnish
		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.

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

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.