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