Shiner, Texas

Paris Permenter & John Bigley's

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There are currently 149 different recipes in our Cookbook

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File Gumbo
Recipe Number: 39
Contributor: NA
Rating: 9.00 based on 3 votes
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Serves: 12
Calories Per Serving: NA
Preparation Time: NA
Difficulty: Easy
Print Friendly Version
Recipe is Unreviewed
Ingredients:
One 3 to 3-1/2 lb. whole chicken
1 1/2 lb andouille sausage, sliced
1 cup white onions, chopped
1/2 cup celery, chopped
1/4 cup scallions, chopped
1/4 cup bell pepper, chopped
2 cloves garlic, minced
1 bay leaf
1/2 teaspoon ground cayenne pepper
1/2 cup butter, softened
1 gallon water
Salt and pepper to taste
File powder
Cooking Instructions:
In a 7-quart stock pot boil whole chicken until meat separates from bone. Remove meat and return bones and all organs except liver and simmer 1/2 hour to make stock. Strain and skim fat. Return stock to pot. Heat butter in cast iron skillet and add flour. Stir with wooden spoon until roux becomes dark brown. Add onions, celery, scallions and bell pepper. Saute for five minutes, then add to stock. In skillet, lightly brown chicken and andouille with garlic, cayenne, salt and pepper. Drain off fat from sausage and add meat to stock with one bay leaf. Simmer for one hour at a very low boil. Immediately before serving sprinkle with file powder and serve over bowl of rice.
Additional Comments:
Head to the eastern edges of Texas near the Louisiana border and you'll find Cajun specialties on many menus such as this delicious gumbo.

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There are currently 149 different recipes in our Cookbook
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