Ingredients: |
Ingredients: 1 lb smoked sausage, cut into 1/4 inch rounds 1/2 cup vegetable oil 1 (4 lb) chicken, cut into parts 2/3 cup all purpose flour 2 cups chopped onion 1/2 cup chopped green onions 2/3 cup green bell pepper, finely chopped 2 tbsp chopped fresh parsley 1 tbsp minced garlic 2 lbs medium shrimp - peeled and deveined 8 cups water Salt and black pepper to taste 1/8 tsp cayenne pepper 1 tsp dried thyme Filé powder (see footnote)
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Directions: |
Directions:Brown sausage over medium, drain on paper towels, discard fat. In large skillet on high, brown chicken, turning frequently. Transfer to dish, leaving oil in pan; set chicken aside but keep warm. Make a roux by whisking flour into the hot oil. Turn heat to low; continue cooking flour & oil mix, stir constantly to dark brown. May take 30 to 45 minutes; darker the roux, better the gumbo. When roux is finished, quickly add sausage, onion, green onions, green pepper, parsley & garlic. Cook over low heat until vegetables are wilted, about 10 minutes, stirring constantly. Add 2 cups water, spices & chicken. Add rest of water slowly; bring to a boil & reduce heat. Simmer 45 minutes until chicken is done & tender. Remove chicken to save for another use. Add shrimp & cook 8 to 10 minutes more. Remove bay leaves; taste & adjust seasoning. Serve in deep bowls. Sprinkle filé powder over individual servings & stir. |
Personal
Notes: |
Personal
Notes: Filé powder is a seasoning made from ground, dried leaves of the sassafras tree. An integral part of Creole cooking, it is used to thicken gumbos & other Creole dishes. Filé should be stirred into the dish after it's removed from heat. Undue cooking makes filé tough & stringy. Known as Filé Gumbo at most supermarkets.
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