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Stevarino’s Louisiana Gumbo File’

A favorite cooking “project” that I picked-up from a buddy down south. Putting this together would usually be an all day endeavor and would feed a host of football fans at the house throughout game day.

KPaul would be proud!

This recipe feeds around 3 to 6 people (depending on the kinds of people). Adjust the yields to meet your expected needs by increasing/decreasing amounts using a ratio applied to all ingredients listed here.

Ingredients

  • 1/2 whole fryer chicken (for the stock)
  • 3 deboned chicken breasts
  • 1 lb. of Andouille sausage or kielbasa
  • 1 lb. of shelled crawfish or shrimp
  • 2 onions
  • 1 stalk of celery
  • 1 clove of garlic
  • 1/2 cup flour
  • 1 can sliced okra (fresh is better)
  • 1 can stewed tomatoes
  • 1 carrot
  • cayenne pepper
  • salt
  • black pepper
  • Gumbo file’
  • Lousiana hot sauce
  • 2 bay leaves
  • olive oil or other cooking oil
  • white rice (sometimes I use Boil-n-bag)

How to make it

  • In a large stock pot, add 1/2 fryer(rub fryer with salt & pepper), 2 quarts water, 1 celery stick, 1/2 onion, 1 carrot. Let simmer for 4-6 hours on low-medium heat. See my post on making basic chicken stock here on Fusion Culinaire.
  • Drain stock from the pot, and put aside.
  • Cut deboned breasts into bite-sized pieces, dust in flour (I use a paper bag), and brown chicken in large skillet using a tblspoon of olive oil or vegetable oil.
  • Remove browned chicken and set aside.
  • Using the hot oil and drippings, add the remaining flour to the skillet and whisk over low-high heat until the desired texture and color is achieved. (See also, Making the Roux on Fusion Culinaire)
  • If the roux gets black specks in it, it’s burned and you must start over with fresh oil. (half oil, half flour)
  • Remove skillet from heat and add diced onion, celery, crushed garlic and okra. The heat from the roux should cook the vegetables very quickly.
  • In large stock pot with strained chicken stock, slowing spoon in the roux, always stirring on medium heat.
  • When all roux is mixed with stock, add cayenne, black pepper, salt, tomatoes, hot sauce, bay leaves and browned chicken pieces…let simmer for a couple of hours.
  • Steamed rice is preferred or prepare a bag or two of boil-n-bag rice on the side (should take about 15-20 minutes).
  • Slice the sausage up and slightly brown in your skillet, then add that to the gumbo.
  • About 20 minutes before serving, add the crawfish or shrimp.
  • Ladle the gumbo over a scoop of rice and season to taste with the file’, hot sauce, etc…….

Makes about 4 quarts of Gumbo.

Geaux Tigers!

Steve D.

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2 comments on “Stevarino’s Louisiana Gumbo File’

  1. […] are 3 basic varieties of roux- light, medium and dark. Some recipes, such as my Louisiana Gumbo, call for a light roux while others, like shrimp or crawfish etouffee, fare better with the darker […]

  2. […] are 3 basic varieties of roux- light, medium and dark. Some recipes, such as my Louisiana Gumbo, call for a light roux while others, like shrimp or crawfish etouffee, fare better with the darker […]

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