File Chicken Gumbo
Serves: 6
Leila Emmerich
1 January 1970
Based on User reviews:
44
Spice
40
Sweetness
53
Sourness
43
mins
Prep time (avg)
6
Difficulty
Ingredients:
3 ribs
Celery (chopped finely)1 cup
Vegetable Oil4 cloves
Garlic (minced)450 g
Andouille2 cups
Tomatoes (peeled, chopped)1
Salt1 tbsp
Gumbo File (powder)Directions:
1
To make chicken stock, place all ingredients into 8-quart stockpot
2
Bring to a boil
3
Reduce heat and simmer for 30 minutes, skimming impurities off the top
4
Remove chicken pieces
5
Allow chicken to cool, remove meat from bones, and then return bones to stock
6
Reserve chicken meat for the gumbo
7
Continue to simmer stock for additional 2 1/2 hours
8
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
9
Add sausage, tomatoes, tomato paste, and stock
10
Bring to boil, reduce to simmer and add okra and reserved cooked chicken meat
11
Season with hot pepper sauce, cayenne, salt, pepper, and file
12
Simmer for 1 hour until flavors meld together
13
Stir in chopped parsley
14
Serve over hot rice and garnish with julienned scallions