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File Gumbo

A rich, traditional stew cooked with a dark oil roux, savory meats, and aromatic filé powder added right before serving.

100 minMediumServes 6480 cal/serving

CajunDinnerStovetopHigh ProteinDairy-FreeNut-FreeEgg-FreeShellfish-FreeSoy-FreeAlcohol-Free

Ingredients

  • 1/2 cup vegetable oil
  • 1/2 cup all-purpose flour
  • 1 yellow onion, chopped
  • 1 green bell pepper, chopped
  • 2 celery stalks, chopped
  • 4 garlic cloves, minced
  • 1 lb andouille sausage, sliced
  • 1.5 lbs boneless chicken thighs, diced
  • 6 cups chicken broth
  • 2 tbsp Cajun seasoning
  • 2 bay leaves
  • 2 tsp filé powder

Instructions

  1. 1

    Heat 1/2 cup vegetable oil in a heavy pot over medium heat, stir in 1/2 cup all-purpose flour, and cook continuously for 20 minutes until dark brown.

  2. 2

    Add 1 chopped yellow onion, 1 chopped green bell pepper, and 2 chopped celery stalks to the roux, cook for 5 minutes, then stir in 4 minced garlic cloves for 1 minute.

  3. 3

    Add 1 lb sliced andouille sausage and 1.5 lbs diced boneless chicken thighs, then pour in 6 cups chicken broth and stir in 2 tbsp Cajun seasoning and 2 bay leaves.

  4. 4

    Bring to a simmer, lower heat, cover, and cook for 45 minutes until chicken reaches an internal temperature of 165°F.

  5. 5

    Remove from heat, discard bay leaves, and stir in 2 tsp filé powder off the heat before serving.

Questions

Can I make File Gumbo gluten-free?

Yes. The gluten in this entry is 1/2 cup all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does File Gumbo keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double File Gumbo?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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