Shrimp Filé Gumbo

 

 

The Gumbo Base

  • 1-1/2 lb. Creole (or Polish) Smoked Sausage sliced 1/4" thick
  • 2 c. Chopped Onion
  • 2/3 c. Chopped Green Peppers
  • 1/2 c. Thinly Sliced Green Shallot (Scallion) Tops
  • 2 T. Finely Minced Fresh Parsley
  • 1 T. Finely Minced Garlic
  • 1 Fryer, 3 to 3-1/2 lbs., cut-up
  • 2 lb. Whole Fresh Shrimp, peeled and deveined (yeah, right!)

The Roux

  • 2/3 c. Vegetable Oil
  • 2/3 c. Flour

The Liquid and The Seasonings

  • 2 qt. Cold Water
  • 3-1/2 t. Salt
  • 1-1/4 t. Freshly Ground Black Pepper
  • 1/8 t. Cayenne
  • 1 t. Dried Thyme
  • 3 Whole Bay Leaves, crushed
  • 2-1/2 to 3 T. Filé Powder

 

Putting It All Together

After assembling the ingredients for the gumbo base, heat oil in a heavy 7 to 8 quart pot or kettle over high heat.  Brown the chicken parts in the hot oil, turning several times to ensure even browning.  When the chicken is brown, remove it to a heated platter and place, uncovered in a preheated 175° oven to keep it warm.   Make the roux by gradually adding the flour to the oil in the pot, stirring constantly.  Cook over low heat until a dark brown roux (about the color of chocolate milk) is formed.  When the roux reaches the right color, quickly add the sausage, onion, green pepper, shallot tops, parsley and garlic.  Continue cooking over low heat for ten minutes more, stirring constantly.  Then add 1/4 cup of the water, the browned chicken parts, and all the seasonings except the filé powder.  Mix gently but throughly.  Keeping the heat at low, gradually add the rest of the water and then turn up the heat to bring the gumbo to a boil, stirring gently.  When it boils, reduce the heat and simmer at least 45 minutes, or until chicken is very tender.

Remove the chicken and some of the sausage slices with a slotted spoon to a deep bowl.  Cover the bowl with plastic wrap and refrigerate for another meal.  Add the shrimp to the gumbo and cook about eight minutes longer.  Remove the pot from the heat and let the simmer die down.  Add the filé powder and stir.   (Some people prefer to let guests add filé powder to individual servings at the table instead.)   Let the gumbo stand in the pot for about five minutes after adding the filé, then serve in gumbo bowls or deep soup bowls over boiled rice.

Serves Eight

 

View Source Code

Back