Recipe of the Week

Angelina's Poor Man's Gumbo with Filé

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!

fileIngredients

  • 1 large (5-pound) chicken or hen, cut into pieces
  • Salt and pepper
  • Creole seasoning
  • Cayenne pepper
  • 2 tablespoons butter or 1 tablespoon Crisco
  • 3 tablespoons flour
  • 1 large onion, chopped
  • 1 cup parsley, chopped
  • 1 tablespoon dried thyme
  • 3 celery stalks, chopped
  • 1 bell pepper, chopped
  • 3 garlic gloves, chopped
  • 2 quarts stock or water
  • 3 dozen oysters and their liquor
  • 3 pounds smoked sausage, sliced (optional)
  • 1 bay leaf
  • 2 teaspoons filé powder (see Note)

Directions

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.

Serves 10-12

Recipe compliments of Carolyn Shelton, Anglina's Zydeco Gumbo

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