This classic Louisiana chicken gumbo is the epitome of soul-warming comfort food. It begins with a deeply flavorful dark roux, providing a nutty base for the savory broth. Tender chunks of stewing hen simmer slowly, infusing the liquid with rich, gelatinous flavor, while the “holy trinity” of onions, celery, and green peppers adds essential aromatic depth. Smoked andouille sausage contributes a spicy, smoky kick that balances the mild chicken. The stew is thickened naturally with okra and finished with ground sassafras leaves (filé powder), which adds a unique earthy note and velvety texture. Serve this hearty, complex dish over steamed white rice for a traditional, satisfying meal that tastes like home.
Chicken Gumbo File’
Description
This classic Louisiana chicken gumbo is the epitome of soul-warming comfort food. It begins with a deeply flavorful dark roux, providing a nutty base for the savory broth. Tender chunks of stewing hen simmer slowly, infusing the liquid with rich, gelatinous flavor, while the "holy trinity" of onions, celery, and green peppers adds essential aromatic depth. Smoked andouille sausage contributes a spicy, smoky kick that balances the mild chicken. The stew is thickened naturally with okra and finished with ground sassafras leaves (filé powder), which adds a unique earthy note and velvety texture. Serve this hearty, complex dish over steamed white rice for a traditional, satisfying meal that tastes like home.Ingredients
Directions
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In a large heavy-bottomed pot or Dutch oven, combine oil and flour over medium-low heat. Stir constantly with a wooden spoon for 45-60 minutes until the mixture turns a deep chocolate brown and smells nutty. Watch carefully to avoid burning.
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Carefully add the chopped onions, celery, green pepper, and green onions to the roux. Stir to coat the vegetables in the fat and cook for 5-7 minutes until softened, keeping the heat moderate to prevent scorching the roux.
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Gradually whisk in the chicken stock (and additional water or broth if needed to cover the hen) to create a smooth base. Stir in the whole stewing hen and bay leaf. Season generously with salt and black pepper.
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Bring the pot to a boil, then reduce heat to low. Cover and simmer gently for 1.5 to 2 hours, or until the chicken is tender and falling off the bone.
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Remove the chicken from the pot. Discard the skin and bones, then shred the meat into bite-sized pieces. Return the shredded chicken to the pot.
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Add sliced andouille sausage and chopped okra to the pot. Simmer uncovered for another 30-45 minutes to allow the flavors to meld and the gumbo to thicken.
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Taste and adjust seasoning with more salt, pepper, or cayenne as desired. Remove from heat.
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Just before serving, sprinkle filé powder over the gumbo and stir gently. Let it sit for 2-3 minutes to thicken the broth further. Do not boil after adding filé.
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Ladle hot gumbo into bowls and serve immediately over steamed white rice.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1239.4kcal
- % Daily Value *
- Total Fat 93.2g144%
- Saturated Fat 14.0g70%
- Cholesterol 1.1mg1%
- Sodium 11.1mg1%
- Total Carbohydrate 95.3g32%
- Dietary Fiber 10.7g43%
- Sugars 4.0g
- Protein 12.3g25%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
