SHRIMP FILE GUMBO

SHRIMP FILE GUMBO image

Yield 8 bowls

Number Of Ingredients 17

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1 lb smoked sausage sliced 1/4 inch thick
2 cups chopped onion
2/3 cup chopped green pepper
1/2 cup thinly sliced scallions (tops)
2 tbsp minced parsley
1 tbsp finely minced garlic
1 3 lb fryer cut up
2 lbs whole shrimp,deveined and tails removed.
roux: 2/3 cup vegetable oil and 2/3 cup flour
seasonings/liquid:
2 quart cold water
3 1/2 tsp salt
1 1/4 tsp black pepper
1/2 tsp cayenne
1 tsp dried thyme
2 whole bays leaves (crushed)
2 1/2 to 3 tbsp file powder (see above)

Steps:

Heat the oil over high heat. Add chicken and brown evenly. Remove and place in warm oven to keep warm. Make the roux by adding the flour to the oil in the pot, stirring constantly until dark brown (milk chocolate) over low heat. When the roux reaches the right color, quickly add the sausage, onion, green pepper, shallots parsley and garlic. Continue cooking over low heat for 10 minutes more, stirring constantly. Add 1/4 cup water, the browned chicken, and all of the seasonings except the file powder and mix gently but thoroughly. Keeping the heat at low, gradually add the rest of the water and bring the gumbo to a boil, stirring gently. When it boils, reduce the heat to low and simmer for about 45 minutes or until the chicken is quite tender. Remove the chicken and some of the sausage slices with a slotted spoon to a deep bowl and reserve for a different meal. Add the shrimp and cook about 8 minutes. Remove the pot and let the simmer die down. Add the file powder and stir. Let the gumbo stand in the pot for about 5 minutes after adding the file, then serve over boiled rice.