This dish takes a bit of love and care to make, but oh so worth it in the end. What makes a true gumbo is the file powder, which is made from sassafras leaves. It has a distinct flavor and smells almost like eucalyptus. It’s sometimes difficult to find in the grocery stores, but I’m so glad (but it’s also dangerous) that they opened up a Penzey’s Spice store down the street from me!! I’ve already planned on reorganizing my kitchen to see how many new spices I could stuff in my cabinet…
Have no fear if you can’t find this seasoning. Due to undeniable cravings and a need, no really a NEED for gumbo, I’ve made it without the file powder and it’s just as tasty. There are many variations out there and I even have seafood gumbo recipe, but this recipe contains some chicken, Andouille sausage and shrimp for a nice mixture. Gumbo can be served alone or with rice, but it’s amazing with the Green Chili Cheese Cornbread!
|Prep Time:||Cook Time:||Level:||Serves:|
|25 min.||2 ½ hrs.||Intermediate||6-8|
- 3 lg. boneless skinless chicken breast halves
- 1 TBS Cajun seasoning
- ¼ C vegetable oil
- 1 lb. andouille sausage
- ½ C all-purpose flour
- 5 TBS butter or margarine
- 1 lg. onion, chopped
- 8 clv. garlic minced
- 1 green bell pepper, seeded and chopped
- 3 stalks celery chopped
- ¼ C Worcestershire sauce
- ½ C parsley (coarsely chopped) plus some for garnish
- 4 C water
- 5 beef bouillon cubes
- 1 (14-ounce can) stewed tomatoes with juice
- 4 green onions, sliced, white and green parts
- ½ lb. jumbo shrimp, peeled, deveined and cooked
- 1-2 tsp Filé powder
- Chop up the onion, garlic, green pepper and celery, set aside in small bowl.
- Heat the oil in a large stockpot over medium-high heat. Season and then brown chicken on both sides and remove (about 3 min. on each side). Add the sausage and brown for 3 min., and then remove.
- Lower the heat to medium. Sprinkle the flour over the oil, add 2 tablespoons of butter and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let the roux cool.
- Slice up sausage and chicken.
- Return the pot to low heat and melt the remaining 3 tablespoons margarine. Add the onion, garlic, green pepper and celery and cook for about 5 minutes, making sure to cover the vegetables in the roux and then add Worcestershire sauce, a little more Cajun seasoning to taste and the parsley.
- Cook, while stirring frequently, for 10 minutes. Add 4 cups hot water and bouillon cubes, whisking constantly, until the bouillon is dissolved.
- Add the chicken and sausage. Bring to a boil, then reduce the heat, cover, and simmer for 40 minutes.
- Add the stewed tomatoes, stir and at that time cover and simmer for 1 hour. Just before serving add the green onions, shrimp, some more chopped parsley and filé powder. Add enough filé to thicken and flavor to your preference.
- I recommend that you keep the filé powder near the guests, so they may thicken their gumbo to their preference also.