Gumbo File De Volaille -- Chicken Gumbo Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 large tender chicken, cut for frying
1 medium size onion, sliced thin
1 large green pepper, chopped fine
5 cloves garlic, minced
3 stalks chopped celery
3 sprigs parsley, chopped fine
3 onion tops, chopped fine
1/2 cup Wesson oil
12 cups hot water
Salt and pepper to taste
File 1/2 teaspoon
8 teaspoons flour
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Directions: |
Directions:Heat oil in a stock pot. Saute chicken for 5 minutes. Remove chicken. Stir flour into oil, and make a roux, stirring constantly until golden brown. Add onions, garlic, and celery, and stir until brown. Add green pepper. Replace chicken in the pot. Add hot water, and simmer slowly for 2 hours. Season to taste. About 30 minutes before serving, add green onion tops and parsley. Add a pinch of gumbo file to each soup bowl as it is served. Serve a half cup of boiled rice with each serving of gumbo file. If desired, add two dozen oysters and / or smoked sausage 10 minutes before serving. Don't overcook the oysters, or they will be rubbery. |
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Personal
Notes: |
Personal
Notes: This is a favorite meal of our family. In Louisiana, the French people eat gumbo from fall until Mardi Gras. My grandfather was first generation American. Gumbo is a cool weather dish. From spring on, it is too warm to cook gumbo. The farmers celebrate Mardi Gras with masked riders who collect food from each family to deliver to the family that's hosting the Mardi Gras celebration that evening. Whoever finds the baby in the King Cake will have the next Mardi Gras celebration. They spend half the day collecting food, and the poor women spend the day cooking. Whatever the riders collect is going in the gumbo.
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