File Gumbo



12 servings



1 (3) whole chicken
1-1/2 lb. andouille sausage, sliced
1 cup chopped white onions
1/2 cup chopped celery
1/4 cup chopped scallions
1/4 cup chopped bell pepper
2 cloves garlic, minced
1 bay leaf
1/2 tsp. ground cayenne pepper
1/2 cup butter, softened
1 gal. water
Salt and pepper, to taste
File powder


In a 7-quart stockpot 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. Sauté 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.

Author's Comments

Recipe as prepared by John Whelan of Roxanne Enterprises, New Orleans, Louisiana.

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