File Gumbo

Name: File Gumbo
Ingredients: 4 (3-pound) chickens, cut into small chunks; Vegetable oil; 1 cup all purposes flour; 1 cup butter; 2 red, green, and yellow bell peppers, chopped; 1 large yellow onion, chopped; 1 1/2 tablespoons minced garlic; 3 tablespoons chopped parsley leaves; 5 teaspoons salt; 2 teaspoons black pepper; 1 teaspoon cayenne pepper; 5 bay leaves; 2 1/2 teaspoons dried thyme; 3 1/2 quarts water; 2 links andouille sausage, cut into 1/4-inch half circles; 3/4 pound ham, cut into 1/4-inch chunks; 1 pound small shrimp, cleaned and deveined; 1/2 pound okra; 5 tablespoons file powder

19 ingredients

15 steps

Ingredients

4 (3-pound) chickens, cut into small chunks
Vegetable oil
1 cup all purposes flour
1 cup butter
2 red, green, and yellow bell peppers, chopped
1 large yellow onion, chopped
1 1/2 tablespoons minced garlic
3 tablespoons chopped parsley leaves
5 teaspoons salt
2 teaspoons black pepper
1 teaspoon cayenne pepper
5 bay leaves
2 1/2 teaspoons dried thyme
3 1/2 quarts water
2 links andouille sausage, cut into 1/4-inch half circles
3/4 pound ham, cut into 1/4-inch chunks
1 pound small shrimp, cleaned and deveined
1/2 pound okra
5 tablespoons file powder

Directions

1

Heat some vegetable oil in a large stockpot over medium-high heat and cook the chicken in batches until it is golden brown.
2

Remove with a slotted spoon and set aside.
3

Add the flour to the chicken juices and stir continuously.
4

Add the butter and cook the roux until it is brown.
5

Add the peppers, onion, garlic, parsley, salt, pepper, cayenne, bay leaves, thyme, and 1 quart of water.
6

Stir well and bring to a boil.
7

When the vegetables are soft, put the chicken back into the pot and add the remaining water.
8

In a skillet over medium heat, cook the sausage and ham until they are browned.
9

Add them to the pot along with the shrimp and stir well.
10

Let the gumbo simmer for 1 hour, then add the okra.
11

After 20 minutes, turn off the heat.
12

Ladle a couple of cups of the liquid into a mixing bowl.
13

Add the file powder and whisk until well blended.
14

Pour back into the stock pot and mix well.
15

It's ready to serve!