LOUISIANA CHICKEN FILE GUMBO

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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

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