Best Louisiana Chicken File Gumbo Recipes

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CAJUN GUMBO WITH CHICKEN AND ANDOUILLE SAUSAGE RECIPE



Cajun Gumbo With Chicken and Andouille Sausage Recipe image

Cajun gumbo is the tomato-free version of this legendary and completely customizable Louisiana stew. This recipe uses a classic combo of chicken and andouille sausage, but feel free to change it up with other proteins.

Provided by Daniel Gritzer

Categories     Mains     Sausage     Soups and Stews

Time 4h

Yield 10

Number Of Ingredients 17

1 cup plus 1 tablespoon (250ml) canola or vegetable oil, divided
6 boneless, skinless chicken thighs (about 2 1/4 pounds; 1kg total)
Kosher salt
1 1/2 pounds Cajun-style andouille sausage (680g; about 8 links), sliced crosswise 1/2 inch thick
1 cup all-purpose flour (4 1/2 ounces; 130g)
2 large yellow onions (about 12 ounces; 340g each), cut into 1/4-inch dice
2 green bell peppers (about 7 ounces; 200g each), cut into 1/4-inch dice
4 large celery ribs (9 ounces; 260g total), cut into 1/4-inch dice
8 medium cloves garlic, minced
1/4 teaspoon cayenne pepper
Freshly ground black pepper
1 1/2 quarts (1.4L) homemade brown or white chicken stock or store-bought low-sodium chicken stock
2 dried bay leaves
2 large sprigs fresh thyme
1 pound (450g) fresh okra, caps trimmed, pods cut crosswise 1/2 inch thick (optional; see note)
1/2 teaspoon filé powder, plus more as needed for serving (optional; see note)
Warm rice, thinly sliced scallions, and hot sauce, for serving

Steps:

  • In a large Dutch oven, heat 1 tablespoon (15ml) oil over medium-high heat until shimmering. Season chicken all over with salt. Working in batches, sear chicken until browned on both sides, about 5 minutes per side. Transfer chicken to a platter, then set aside until cool enough to handle. Once chicken has cooled, shred into bite-size pieces.
  • Stir in garlic, cayenne, and a generous amount of black pepper and cook, stirring, for 2 minutes longer.

Nutrition Facts : Calories 812 kcal, Carbohydrate 50 g, Cholesterol 166 mg, Fiber 4 g, Protein 41 g, SaturatedFat 11 g, Sodium 1295 mg, Sugar 5 g, Fat 51 g, ServingSize Serves about 10, UnsaturatedFat 0 g

LOUISIANA CHICKEN AND SAUSAGE GUMBO(THE REAL STUFF)



Louisiana Chicken and Sausage Gumbo(The Real Stuff) image

I have had several people ask me for an authentic chicken gumbo recipe. This is my attempt at a recipe. I didn't realize it until I sat down the try to type this, I don't know HOW I make gumbo!Gumbo isn't about recipes. I never saw my Maw Maw's recipe because she didn't have one. Gumbo is cooked with instinct and heart. Gumbo is a dish you are taught not something you can make by reading a recipe. My gumbo won't taste like yours and yours won't taste like mine, altough mine tastes pretty similar to Maw Maw's but that is probably because she taught me how to make it when I was about 8. If you have the ability to cook with pinches, dabs and shakes, if you can season, then taste, then season a little more until it tastes right to you, then you can make gumbo using this "recipe". If you can't, you might want to find someone to show you how.

Provided by Malriah

Categories     Gumbo

Time 2h

Yield 1 Big Pot

Number Of Ingredients 12

1 whole chicken, cut up (Save the gizzards and stuff for your dirty rice)
sausage, as much as you feel like cutting up
water or chicken broth, how much depends on how big your chicken is and how much gumbo you want
butter
flour
1 large onion, diced
1 large green pepper, diced
1 head garlic, diced (as many cloves as you'd like)
2 stalks celery, cut up
salt
pepper
cajun seasoning (I use Tony Chachere's, it is available on the internet) or creole seasoning (I use Tony Chachere's, it is available on the internet)

Steps:

  • Melt some butter in your heavy bottomed pot.
  • Sprinkle your chicken with a lil bit of flour.
  • Brown in the butter (about 5 minutes?) Remove.
  • In the same pot, using equal parts butter and flour, make your roux.
  • (see my recipe list, if you don't know how to do this, it is posted under gumbo base, aka roux) Once the roux has reached the dark chocolate stage, add the onion, bell pepper and celery.
  • In Louisiana, this is known as the Holy Trinity, almost every cajun/creole dish begins with this.
  • Add some salt, some pepper and a lot of garlic and saute all the veggies for a little while.
  • It doesn't matter how long of a little while as long as you don't let it burn.
  • Add chicken back into the pot.
  • Start adding your water or broth slowly, stirring the whole time.
  • You will know when you have enough by how thick or thin your gravy is.
  • If you want thinner gravy, more stock, if you want thicker gravy, less stock.
  • Season with more salt, more pepper and the cajun seasoning blend.
  • Bring just to a boil and lower heat to a simmer.
  • Add sausage.
  • Allow to cook long enough for the chicken to began to fall of off the bones or until people are hovering over you trying to snitch spoonfuls of it behind your back.
  • (about an hour and a half?) Serve over rice.

Nutrition Facts : Calories 3080.8, Fat 212.6, SaturatedFat 60.8, Cholesterol 975.3, Sodium 993.6, Carbohydrate 43.8, Fiber 7.9, Sugar 12.4, Protein 236.4

SUNNY'S BIG EASY CHICKEN AND ANDOUILLE FILE GUMBO



Sunny's Big Easy Chicken and Andouille File Gumbo image

Provided by Sunny Anderson

Categories     main-dish

Time 1h35m

Yield 8 to 10 servings

Number Of Ingredients 16

3 tablespoons cooking oil
2 chicken breasts, gently pounded thin
2 pounds andouille sausage, sliced into 1-inch rounds
1 stick salted butter
1 cup all-purpose flour
1/4 cup Cajun seasoning, preferably Mama Mia's For Whatever Seasoning
2 green bell peppers, seeded and chopped
1 white onion, finely chopped
4 celery stalks, finely chopped
2 jalapenos, finely chopped (seeds optional)
4 cloves garlic
Kosher salt and freshly ground black pepper
Enough chicken stock base for the 8-cup stock equivalent
2 bay leaves
2 tablespoons file powder, plus more for serving
Serving suggestions: cooked white rice and hot sauce, optional

Steps:

  • Add the oil, chicken and sausage rounds to a stockpot on medium-high heat. Sear the chicken to get color and sausage to get color and render fat, but not to cook fully. As the parts finish searing, use a slotted spoon to remove them and place on a plate, leaving the fat in the pot, about 10 minutes total.
  • Add the butter, flour and Cajun seasoning to the pot. Cook on medium heat, constantly stirring, until the roux becomes a rich, dark caramel color, 10 to 15 minutes.
  • Add the bell peppers, onions, celery, jalapenos and garlic. Season with salt and pepper. Cook, stirring, to coat, until everything gets tender, 5 to 8 minutes, then add the stock base and 8 cups water and stir to mix the base into the pot. Add the bay leaves and cover the pot to simmer until the gumbo is thickened, 30 minutes to 1 hour.
  • Add the reserved chicken and sausage, then stir in the file powder. Simmer, uncovered, for another 30 minutes.
  • Shred the chicken in the pot. Serve over rice with a shake of hot sauce and file powder.

FILE CHICKEN GUMBO



File Chicken Gumbo image

Provided by Food Network

Categories     main-dish

Time 3h50m

Yield 6 to 8 servings

Number Of Ingredients 22

1 (3 1/2-pound) chicken, cut into 8 pieces
2 ribs celery, roughly chopped
3 carrots, roughly chopped
2 onions, roughly chopped
2 bay leaves
Bouquet garni
5 quarts water
1/4 cup vegetable oil
4 cloves garlic, minced
2 onions, chopped finely
2 green peppers, chopped finely
3 ribs celery, chopped finely
1 pound andouille or other spicy pork sausage, thinly sliced
2 cups peeled, chopped tomatoes
1 tablespoon double concentrate tomato paste
2 1/2 quarts chicken stock
1 pound fresh or 20 ounces frozen okra, chopped into 1/2-inch pieces
Hot pepper sauce and cayenne pepper
Salt and pepper
1 tablespoon gumbo file powder
Chopped parsley, for garnish
3 pieces scallion, julienned into 2-inch pieces, for garnish

Steps:

  • 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.

LOUISIANA CHICKEN FILE GUMBO



Louisiana Chicken File Gumbo image

Make and share this Louisiana Chicken File Gumbo recipe from Food.com.

Provided by littleturtle

Categories     Gumbo

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 15

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

Steps:

  • 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.

Nutrition Facts : Calories 542.4, Fat 35, SaturatedFat 8.2, Cholesterol 152.8, Sodium 501.7, Carbohydrate 26.3, Fiber 1, Sugar 0.9, Protein 28.6

GOOD NEW ORLEANS CREOLE GUMBO



Good New Orleans Creole Gumbo image

I am going to give you my gumbo recipe. I learned to cook from my mother and grandmother who were born and raised in New Orleans and really knew how to cook. Most of the time, you could not get them to write down their recipes because they used a 'pinch' of this and 'just enough of that' and 'two fingers of water,' and so on. This recipe is a combination of both of their recipes which I have added to over the years. Serve over hot cooked rice. The gumbo can be frozen or refrigerated and many people like it better the next day. Bon appetit!

Provided by Mddoccook

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 3h40m

Yield 20

Number Of Ingredients 24

1 cup all-purpose flour
¾ cup bacon drippings
1 cup coarsely chopped celery
1 large onion, coarsely chopped
1 large green bell pepper, coarsely chopped
2 cloves garlic, minced
1 pound andouille sausage, sliced
3 quarts water
6 cubes beef bouillon
1 tablespoon white sugar
salt to taste
2 tablespoons hot pepper sauce (such as Tabasco®), or to taste
½ teaspoon Cajun seasoning blend (such as Tony Chachere's®), or to taste
4 bay leaves
½ teaspoon dried thyme leaves
1 (14.5 ounce) can stewed tomatoes
1 (6 ounce) can tomato sauce
4 teaspoons file powder, divided
2 tablespoons bacon drippings
2 (10 ounce) packages frozen cut okra, thawed
2 tablespoons distilled white vinegar
1 pound lump crabmeat
3 pounds uncooked medium shrimp, peeled and deveined
2 tablespoons Worcestershire sauce

Steps:

  • Make a roux by whisking the flour and 3/4 cup bacon drippings together in a large, heavy saucepan over medium-low heat to form a smooth mixture. Cook the roux, whisking constantly, until it turns a rich mahogany brown color. This can take 20 to 30 minutes; watch heat carefully and whisk constantly or roux will burn. Remove from heat; continue whisking until mixture stops cooking.
  • Place the celery, onion, green bell pepper, and garlic into the work bowl of a food processor, and pulse until the vegetables are very finely chopped. Stir the vegetables into the roux, and mix in the sausage. Bring the mixture to a simmer over medium-low heat, and cook until vegetables are tender, 10 to 15 minutes. Remove from heat, and set aside.
  • Bring the water and beef bouillon cubes to a boil in a large Dutch oven or soup pot. Stir until the bouillon cubes dissolve, and whisk the roux mixture into the boiling water. Reduce heat to a simmer, and mix in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Simmer the soup over low heat for 1 hour; mix in 2 teaspoons of file gumbo powder at the 45-minute mark.
  • Meanwhile, melt 2 tablespoons of bacon drippings in a skillet, and cook the okra with vinegar over medium heat for 15 minutes; remove okra with slotted spoon, and stir into the simmering gumbo. Mix in crabmeat, shrimp, and Worcestershire sauce, and simmer until flavors have blended, 45 more minutes. Just before serving, stir in 2 more teaspoons of file gumbo powder.

Nutrition Facts : Calories 283.1 calories, Carbohydrate 12.1 g, Cholesterol 142.6 mg, Fat 16.6 g, Fiber 1.8 g, Protein 20.9 g, SaturatedFat 5.9 g, Sodium 853.1 mg, Sugar 2.8 g

CHICKEN & SAUSAGE FILE GUMBO



Chicken & Sausage File Gumbo image

My brother, who is a fabulous cook, gave me this recipe over 20 years ago, and it's still one of my favorites.

Provided by Elisa72

Categories     Gumbo

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 15

1 (4 lb) frying chickens
1/4 cup olive oil
1/4 cup butter
1/2 cup flour
1 1/4 lbs kielbasa or 1 1/4 lbs smoked sausage, sliced about 1/2 inch thick
1/2 lb baked ham, cut in 1/2 inch cubes
2 cups onions, chopped
1/2 cup bell pepper, chopped
2 tablespoons finely minced garlic
3 teaspoons salt
1 teaspoon pepper
1/8 teaspoon cayenne
1 1/4 teaspoons dried thyme
3 bay leaves
3 tablespoons file powder

Steps:

  • Put the chicken in a pot and add enough water just to cover. Boil just until done.
  • Remove the chicken from the pot, reserving the liquid. When the chicken cools enough to handle, remove the skin, take the meat off the bones and cut into bite sized pieces. Set aside.
  • Melt the butter and oil in a large pot over medium high heat, then add the flour. Cook, stirring constantly, until it is a medium brown, lowering the heat to avoid burning, if necessary.
  • Add the sausage, ham, onions, bell pepper, and garlic. Cook over low heat for 10 minutes.
  • Add about 2 cups of the reserved chicken broth, the chicken, and all seasonings except the file powder. Stir in the rest of the reserved chicken broth.
  • Bring to a boil, then simmer for one hour, uncovered.
  • Remove from the heat, stir in the file powder, then let stand for 5 minutes.
  • Serve over steamed rice.

Nutrition Facts : Calories 911.5, Fat 67.9, SaturatedFat 21.5, Cholesterol 247.5, Sodium 2155.2, Carbohydrate 13.2, Fiber 1.3, Sugar 3.1, Protein 58.9

LOUISIANA GUMBO



Louisiana Gumbo image

This recipe certainly reflects our area of the country. It really is a meal in itself.

Provided by Taste of Home

Categories     Lunch

Time 2h35m

Yield 12 servings.

Number Of Ingredients 18

1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up
2 quarts water
3/4 cup all-purpose flour
1/2 cup canola oil
1/2 cup sliced green onions
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1/2 cup chopped celery
2 garlic cloves, minced
1/2 pound smoked sausage, cut into 1-inch cubes
1/2 pound fully cooked ham, cut into 3/4-inch cubes
1/2 pound fresh or frozen uncooked shrimp, peeled and deveined
1 cup fresh or frozen sliced okra
1 can (16 ounces) kidney beans, rinsed and drained
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon hot pepper sauce

Steps:

  • Place the chicken and water in a Dutch oven; bring to a boil. Skim fat. Reduce heat; cover and simmer 30-45 minutes or until chicken is tender. , Remove chicken; cool. Reserve 6 cups broth. Remove chicken from bones; cut into bite-size pieces. , In a Dutch oven or soup kettle, mix flour and oil until smooth; cook and stir over medium-low heat until browned, 2-3 minutes. Stir in the onions, peppers, celery and garlic; cook for 5 minutes or until vegetables are tender. Stir in the sausage, ham and reserved broth and chicken; cover and simmer for 45 minutes or until chicken is no longer pink. , Add the shrimp, okra, beans, salt, pepper and hot pepper sauce; cover and simmer 10 minutes longer or until shrimp turn pink.

Nutrition Facts : Calories 473 calories, Fat 22g fat (6g saturated fat), Cholesterol 94mg cholesterol, Sodium 646mg sodium, Carbohydrate 38g carbohydrate (3g sugars, Fiber 3g fiber), Protein 29g protein.

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