File Gumbo
A rich, traditional stew cooked with a dark oil roux, savory meats, and aromatic filé powder added right before serving.
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
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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.
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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.
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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.
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4
Bring to a simmer, lower heat, cover, and cook for 45 minutes until chicken reaches an internal temperature of 165°F.
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5
Remove from heat, discard bay leaves, and stir in 2 tsp filé powder off the heat before serving.