Gumbo File Recipe Recipe Card Recipe For Banana

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FILé GUMBO



Filé Gumbo image

Gumbo, the ultimate Cajun food. It's really just a thick stew served with rice, and isn't nearly as difficult or exotic as some TV chefs will make you think it is. Here's the simple, home cooking version my family actually cooks in Louisiana. This recipe uses chicken and sausage, but you can use anything that swims, flies, walks or crawls. Shrimp, alligator, turkey, ham, anything you like. This one is also a filé (sassafras powder) gumbo, which means no okra. If you prefer okra, you can add some, I just don't really like it that much if it's not fried. If you can't find filé in your area, it can be mail ordered, or you can leave it out, but the results will not be as good without it.

Provided by EmmyDuckie

Categories     Gumbo

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 13

1/4 cup vegetable oil
2 tablespoons vegetable oil
1/4 cup flour
1 medium onion, chopped
1 medium green bell pepper, chopped
2 stalks celery, chopped
2 garlic cloves, minced
2 cups cooked diced chicken
1 lb spicy smoked sausage
1 quart chicken broth
2 -3 tablespoons cajun seasoning, to taste
1 dash hot pepper sauce
2 -3 tablespoons gumbo file

Steps:

  • Cook chicken if it's not already cooked. Leftovers work fine for this. Set aside.
  • Place sausage in a large stockpot over medium high heat, and cook until lightly browned, and some oil is released. Set aside with chicken.
  • Add 2 tbsp oil to pot, and saute onion, bell pepper, and celery until soft. Add garlic in the last few minutes. Set vegetables aside with chicken and sausage, wipe stockpot to remove any vegetable pieces.
  • Add 1/4 cup oil to pot, and allow to heat over medium until it starts to "shimmer". Add flour, and cook, stirring constantly until the flour and oil mixture takes on a rich brown color. If I'm using sausage or ham, I like to do a chocolate colored roux, for seafood and poultry, I like a caramel color. Use your own judgment.
  • When your roux is as you like it, add the chicken broth (You may sub seafood broth, or turkey stock, depending on your ingredients) stir constantly while adding broth to avoid lumps. You should have something resembling a thin gravy.
  • Add meats and vegetables back to pot, add cajun seasoning. (I like Tony Chachere's, but you can use any kind you like. If this ingredient is not available in your area, several good ones have been posted to Zaar.).
  • Simmer your gumbo for half an hour, or more if you like, keeping the heat low to avoid breaking the roux. This gives time for the flavors to mingle. If you're using a delicate shellfish, like shrimp, add it later in the simmer to avoid toughening it.
  • When ready to serve, add hot sauce and filé, stir well, and ladle over a bowl of rice. Keep the filé, hot sauce, and Cajun seasoning out on the table, so diners may add more of any they like. This is wonderful accompanied by a loaf of crusty French bread and a crisp salad.

Nutrition Facts : Calories 613.1, Fat 52.2, SaturatedFat 13.6, Cholesterol 80.8, Sodium 1732.5, Carbohydrate 14.2, Fiber 1.5, Sugar 3, Protein 20.3

FILE CHICKEN GUMBO



File Chicken Gumbo image

Provided by Food Network

Categories     main-dish

Time 3h50m

Yield 6 to 8 servings

Number Of Ingredients 22

1 (3 1/2-pound) chicken, cut into 8 pieces
2 ribs celery, roughly chopped
3 carrots, roughly chopped
2 onions, roughly chopped
2 bay leaves
Bouquet garni
5 quarts water
1/4 cup vegetable oil
4 cloves garlic, minced
2 onions, chopped finely
2 green peppers, chopped finely
3 ribs celery, chopped finely
1 pound andouille or other spicy pork sausage, thinly sliced
2 cups peeled, chopped tomatoes
1 tablespoon double concentrate tomato paste
2 1/2 quarts chicken stock
1 pound fresh or 20 ounces frozen okra, chopped into 1/2-inch pieces
Hot pepper sauce and cayenne pepper
Salt and pepper
1 tablespoon gumbo file powder
Chopped parsley, for garnish
3 pieces scallion, julienned into 2-inch pieces, for garnish

Steps:

  • To make chicken stock, place all ingredients into 8-quart stockpot. Bring to a boil. Reduce heat and simmer for 30 minutes, skimming impurities off the top. Remove chicken pieces. Allow chicken to cool, remove meat from bones, and then return bones to stock. Reserve chicken meat for the gumbo. Continue to simmer stock for additional 2 1/2 hours.
  • 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. Add sausage, tomatoes, tomato paste, and stock. Bring to boil, reduce to simmer and add okra and reserved cooked chicken meat. Season with hot pepper sauce, cayenne, salt, pepper, and file. Simmer for 1 hour until flavors meld together. Stir in chopped parsley. Serve over hot rice and garnish with julienned scallions.

FILE GUMBO



File Gumbo image

Provided by Food Network

Categories     main-dish

Time 2h45m

Yield 10 to 12 servings.

Number Of Ingredients 19

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

Steps:

  • Heat some vegetable oil in a large stockpot over medium-high heat and cook the chicken in batches until it is golden brown. Remove with a slotted spoon and set aside. Add the flour to the chicken juices and stir continuously. Add the butter and cook the roux until it is brown.
  • Add the peppers, onion, garlic, parsley, salt, pepper, cayenne, bay leaves, thyme, and 1 quart of water. Stir well and bring to a boil. When the vegetables are soft, put the chicken back into the pot and add the remaining water. In a skillet over medium heat, cook the sausage and ham until they are browned. Add them to the pot along with the shrimp and stir well. Let the gumbo simmer for 1 hour, then add the okra. After 20 minutes, turn off the heat. Ladle a couple of cups of the liquid into a mixing bowl. Add the file powder and whisk until well blended. Pour back into the stock pot and mix well. It's ready to serve!

SEAFOOD FILE GUMBO



Seafood File Gumbo image

This is a big recipe and a big time-consumer, but delicious! Serve gumbo over 1/3 cup cooked rice per serving in bowls.

Provided by Ann

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 9h25m

Yield 8

Number Of Ingredients 30

1 pound shrimp, peeled and deveined
5 quarts water
4 carrots, sliced
4 onions, quartered
½ bunch celery, sliced
2 bay leaves
3 cloves garlic, sliced
2 sprigs fresh parsley
5 whole cloves
1 teaspoon ground black pepper
1 tablespoon dried basil
2 teaspoons dried thyme
½ teaspoon ground cayenne pepper
½ tablespoon ground white pepper
½ teaspoon ground black pepper
1 ½ teaspoons paprika
½ teaspoon dried thyme
½ teaspoon dried oregano
16 ounces crabmeat
1 bay leaf, crushed
1 teaspoon salt
¾ cup corn oil
2 cups diced onion
2 cups diced celery
2 cups chopped green bell pepper
1 teaspoon minced garlic
3 tablespoons file powder
2 teaspoons hot pepper sauce
1 ½ cups tomato sauce
1 pint shucked oysters

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Shell and devein the shrimp, reserve the shells. Place the shrimp in a covered bowl and refrigerate. Place the shells on a cookie sheet, and bake until the shells are dried and starting to brown on the edges. Turn off the oven.
  • Make the stock: In a 8 quart pot, put 5 quarts of water, 4 carrots, 4 onions, and celery. Add 2 bay leaves, sliced garlic, parsley, cloves, 1 teaspoons black pepper, 1 tablespoon dried basil and 2 teaspoons dried thyme. Add the shrimp shells. Bring the stock slowly to boil. Reduce heat to a gentle simmer and cook 5 to 7 hours, replacing water as needed, 2 or 3 times, by pouring more water down side of pot.
  • Remove stock from heat and strain. Press all liquid from the shells and vegetables, then discard them. Return liquid to heat and reduce stock to 2 to 3 quarts, or to your desired quantity (you will need 7 cups of this stock for this recipe). If clarity is desired, strain the stock through a cloth.
  • In a small bowl, combine the ground red, white, and black peppers, paprika, thyme, oregano, bay leaf and salt and set aside.
  • In a heavy pot, 5-quart or larger, heat oil over medium heat, warming the pot first. Add onions, celery and green pepper. Turn heat to high. Stirring frequently, add garlic, file, hot pepper sauce, and the pepper-herb mixture. Cook for 5 minutes, stirring constantly. Add tomato sauce and stir as it reduces over high heat. Add 7 cups of the stock and bring to a boil. Reduce heat and simmer for 1 hour, stirring occasionally.
  • When ready to serve, add shrimp, oysters, and crabmeat. Cover and wait 5 minutes. Turn off heat and let stand for 10 minutes.

Nutrition Facts : Calories 417.5 calories, Carbohydrate 24 g, Cholesterol 142.3 mg, Fat 23.6 g, Fiber 6.6 g, Protein 28.8 g, SaturatedFat 3.2 g, Sodium 950.8 mg, Sugar 9.9 g

GUMBO FILé



Gumbo Filé image

Categories     Soup/Stew     Tomato     Crab     Shrimp     Fall     Okra     Gourmet

Yield Makes about 9 cups, serving 6

Number Of Ingredients 16

6 live small hard-shelled crabs or 1/2 pound lump crabmeat, picked over
1/4 cup vegetables shortening
2 rounded tablespoons all-purpose flour
1/4 cup chopped onion
1 pound okra, rinsed, trimmed, and sliced thin
1/2 cup chopped ham
a 14- to 16-ounce can tomatoes including the juice
2 tablespoons finely chopped green bell pepper
2 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
1 bay leaf
6 parsley sprigs
1 thyme sprig
2 tablespoons chopped celery leaves
3/4 pound medium shrimp, shelled
cayenne to taste
1 tablespoon filé powder (available at some specialty foods shops)

Steps:

  • In a kettle blanch the crabs in boiling water for 2 minutes, drain them, and let them cool until they can be handled. Discard the top shells, the aprons, the gills, the sand sacs, and the mouths and reserve the crabs.
  • In a heavy skillet, preferably cast-iron, melt the shortening over moderately low heat, add the flour, and cook the roux, stirring constantly, for 30 minutes, or until it is the color of cocoa. Stir in the onion and cook the mixture, stirring, until the onion begins to brown. Add the okra and cook the mixture over moderate heat, stirring frequently, until the okra is golden. In a kettle bring 8 cups water to a boil, add the roux mixture, the ham, the tomatoes with the juice, the bell pepper, the garlic paste, the bay leaf, the parsley, the thyme, and the celery leaves, and simmer the mixture, stirring occasionally, for 50 minutes. Stir in the reserved crabs and simmer the gumbo for 5 minutes. Stir in the shrimp and the lump crabmeat, if used, simmer the gumbo for 5 minutes, or until the shrimp are firm, and season it with the cayenne and salt. Discard the bay leaf and serve the gumbo sprinkled with the filé powder.

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