Be sure to pick up some of Bonnecaze Farm's pure ground filé from our Tuesday market when making this delicious Creole chicken gumbo recipe!
Season chicken well with salt, pepper, a little Creole seasoning, and, if you want, a little cayenne pepper. Fry slowly in butter or Crisco until chicken is a deep golden brown. Remove chicken from pan and pour off drippings, leaving about 2 tablespoons drippings in the pan. Add flour and stir and cook until a brown roux is made. After the roux cooks a while, add onion, parsley, thyme, celery, bell pepper, and garlic. Sauté for 5 minutes. Add stock or water along with oyster liquor (reserve oysters to add later). At this time, add chicken, sausage, bay leaf, and additional cayenne pepper if desired. Simmer for 1 hour.
When ready to serve, add fresh oysters to gumbo and cook 3 minutes longer. Remove from stove and add your filé.
Note: Filé (fee-lay) is a powder made from dried sassafras leaves that is used as a flavoring and a thickening agent in some gumbos.
Recipe compliments of Carolyn Shelton, Anglina's Zydeco Gumbo
Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.
The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.