Dinner

Classic Creole Chicken, Sausage, and Shrimp Gumbo with Filé

Name: Classic Creole Chicken, Sausage, and Shrimp Gumbo with Filé
Prep time: 45 min
Cook time: 1 h 45 min
Total time: 2 h 30 min
Yield: 10
Ingredients: 2/3 c. vegetable oil; 2/3 c. all-purpose flour; 1 fryer chicken, 3 to 3 1/2 lb., cut up; 1 lb. Creole smoked sausage, sliced 1/4 inch thick; 2 c. chopped onion; 2/3 c. chopped green pepper; 1/2 c. thinly sliced scallion tops; 2 Tbs. finely minced fresh parsley; 1 Tbs. finely minced garlic; 2 lb. whole fresh shrimp, peeled and deveined; 2 1/2 to 3 Tbs. filé powder; 2 qt. cold water; 3 1/2 tsp. salt; 1 1/4 tsp. freshly ground black pepper; 1/8 tsp. cayenne; 1 tsp. dried thyme; 3 whole bay leaves, crushed

Servings: 10 Total Time: 2 hrs 30 mins

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Authentic Louisiana gumbo with chicken, smoked sausage, and fresh shrimp in a dark, rich roux.

This recipe is a cornerstone of comfort, featuring tender chicken, smoky sausage, and sweet shrimp nestled in a deeply complex gravy. The use of filé powder (ground sassafras leaves) adds a unique, earthy flavor and velvety thickening power that defines this style of gumbo. It’s a dish meant for sharing, a timeless tradition ladled steaming hot over a simple mound of rice on a quiet evening.

Yield: About 8 to 10 servings | Prep time: 45 minutes | Cook time: 1 hour 45 minutes | Standing time: 5 minutes

Ingredients

The Base & Roux

2/3 c. vegetable oil
2/3 c. all-purpose flour
1 fryer chicken, 3 to 3 1/2 lb., cut up

The Aromatics & Veggies

1 lb. Creole smoked sausage, sliced 1/4 inch thick
2 c. chopped onion
2/3 c. chopped green pepper
1/2 c. thinly sliced scallion tops
2 Tbs. finely minced fresh parsley
1 Tbs. finely minced garlic

Seafood & Finishers

2 lb. whole fresh shrimp, peeled and deveined
2 1/2 to 3 Tbs. filé powder

Liquids & Seasonings

2 qt. cold water (divided)
3 1/2 tsp. salt
1 1/4 tsp. freshly ground black pepper
1/8 tsp. cayenne
1 tsp. dried thyme
3 whole bay leaves, crushed

Instructions

Preheat your oven to 175°F. This will keep the chicken warm without continuing to cook it.
Heat the oil in a heavy 7- to 8-quart pot or kettle over high heat.
Brown the chicken parts thoroughly in the hot oil, turning them several times to ensure even color.
Remove the browned chicken to a heated platter and place it, uncovered, in the preheated oven.
Make the Roux: Gradually add the flour to the oil remaining in the pot, stirring constantly.
Cook over low heat, stirring always, until you have formed a smooth, dark mahogany brown roux. This is a crucial step and requires patience.
Immediately when the roux reaches the desired color, quickly add the sliced sausage, onion, green pepper, shallot tops, parsley, and garlic.
Sauté over low heat for 10 minutes more, stirring constantly to prevent scorching.
Combine: Add 1/4 cup of the water, the reserved browned chicken parts, and all of the seasonings (salt, pepper, cayenne, thyme, and bay leaves). Do not add the filé powder yet.
Mix gently but thoroughly.
Simmer: Keeping the heat low, gradually stir in the rest of the water.
Bring the gumbo to a gentle boil, stirring occasionally.
Lower the heat back to low and simmer for about 45 minutes, or until the chicken is quite tender.
Add the shrimp to the gumbo and cook for about 8 minutes longer, or just until the shrimp are opaque and pink.
Remove the pot from the heat and allow the simmer to die down completely.
Finish: Add the filé powder and stir until incorporated.
Stand: Let the finished gumbo stand undisturbed in the pot for 5 minutes after adding the filé, allowing the flavors to marry and the texture to thicken slightly.
Serve generously over steaming mounds of boiled rice.

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