This specific recipe is a meat-lover’s classic. It features tender fryer chicken browned in the hot oil before the roux is even made, ensuring every part of the dish has maximum flavor. Packed with smoky Creole sausage and lean baked ham, and finished with the unique, earthy flavor and delicate thickening power of gumbo filé powder. It is a hearty, deeply complex stew meant to be shared. Serve it simmering hot over mounds of fluffy rice on a quiet evening.
Yield: About 10 to 12 servings | Prep time: 30 minutes | Cook time: 1 hour 30 minutes
Description
A classic, hearty meat-based gumbo featuring tender chicken, smoky Creole sausage, and baked ham, slow-cooked in a medium brown roux and thickened with gumbo filé powder (instead of okra).
Ingredients
- 2/3 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 fryer chicken, 3 1/2 to 4 lbs., cut up
- 1 1/4 lbs. Creole smoked sausage, sliced 1/2 inch thick
- 1/2 lb. lean baked ham, cut into 1/2-inch cubes
- 2 cups chopped onion
- 1/2 cup chopped green pepper
- 1/2 cup thinly sliced green scallion
- 2 tablespoons finely minced parsley
- 1 tablespoon finely minced garlic
- 2 quarts cold water
- 3 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne pepper
- 1 1/4 teaspoons dried thyme
- 3 whole bay leaves, crushed
- 2 1/2 to 3 tablespoons gumbo filé powder
Instructions
- Heat the vegetable oil in a heavy 7- to 8-quart pot or kettle over high heat.
- Brown the chicken parts in the hot oil, turning them several times to ensure even browning. Remove the chicken to a heated platter and place in a preheated 175°F oven to keep warm.
- Make the Roux: Gradually add the flour to the hot oil remaining in the pot, stirring constantly with a wooden spoon or a whisk. Reduce the heat immediately and cook, always stirring, until a medium mahogany brown roux is formed. (This requires patience and focus to avoid burning.)
- Add Aromatics: When the roux reaches the right color, immediately add the sausage, ham, chopped onion, green pepper, scallion (shallot tops), minced parsley, and minced garlic to the pot. Continue cooking over low heat for 10 minutes more, stirring constantly, until the chopped vegetables are tender.
- Assemble Gumbo: Add 1/4 cup of the cold water, the reserved chicken pieces, and all the seasonings except the filé powder; mix thoroughly to combine. Gradually stir in the remaining 1 3/4 quarts of cold water.
- Simmer: Raise the heat slightly and bring the entire mixture to a boil. Immediately lower the heat and simmer the gumbo gently for 50 minutes to 1 hour, or until the chicken parts are tender and fully cooked. Stir frequently, taking care not to break up the pieces of chicken as you stir to prevent scorching.
- Add Filé: Remove the pot from the heat and allow the simmer to die down completely. Do not boil the gumbo after adding the filé. Add the 2 1/2 to 3 tablespoons of gumbo filé powder and stir until it is incorporated and the gumbo has slightly thickened.
- Rest and Serve: Let the gumbo stand undisturbed in the pot for 5 minutes after adding the filé, allowing the texture to settle. Serve the hearty gumbo over mounds of steaming boiled rice.
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Classic Chicken, Sausage, and Ham Gumbo with Gumbo Filé
A classic, hearty Louisiana chicken, smoked sausage, and baked ham gumbo in a medium brown roux, slow-simmered and thickened with gumbo filé powder (filé-only gumbo, no okra).
Ingredients
Instructions
-
Heat the vegetable oil in a heavy 7- to 8-quart pot or kettle over high heat.
-
Brown the chicken parts in the hot oil, turning them several times to ensure even browning. Remove the chicken to a heated platter and place in a preheated 175°F oven to keep warm.
Make the Roux:
-
Gradually add the flour to the hot oil remaining in the pot, stirring constantly with a wooden spoon or a whisk. Reduce the heat immediately and cook, always stirring, until a medium mahogany brown roux is formed.
Add Aromatics:
-
When the roux reaches the right color, immediately add the sausage, ham, chopped onion, green pepper, scallion (shallot tops), minced parsley, and minced garlic to the pot. Continue cooking over low heat for 10 minutes more, stirring constantly, until the chopped vegetables are tender.
Assemble Gumbo:
-
Add 1/4 cup of the cold water, the reserved chicken pieces, and all the seasonings except the filé powder; mix thoroughly to combine. Gradually stir in the remaining 1 3/4 quarts of cold water.
Simmer:
-
Raise the heat slightly and bring the entire mixture to a boil. Immediately lower the heat and simmer the gumbo gently for 50 minutes to 1 hour, or until the chicken parts are tender and fully cooked. Stir frequently, taking care not to break up the pieces of chicken as you stir to prevent scorching.
Add Filé:
-
Remove the pot from the heat and allow the simmer to die down completely. Do not boil the gumbo after adding the filé. Add the 2 1/2 to 3 tablespoons of gumbo filé powder and stir until it is incorporated and the gumbo has slightly thickened.
Rest and Serve:
-
Let the gumbo stand undisturbed in the pot for 5 minutes after adding the filé, allowing the texture to settle. Serve the hearty gumbo over mounds of steaming boiled rice.
