Filé Gumbo with Chicken & Andouille
Choctaw spice meets German Coast sausage in a distinctly Louisiana concoction
1 Gallon (12 10 oz. bowl servings) ×
¾ Cup + 2 Tbsp. Vegetable Oil
1 Cup All Purpose White Flour
2 Tbsp. Mild Olive Oil (pomace)
1 lb. Andouille Sausage, sliced into half rounds, 1/4" thick
4 Cups Yellow onions, diced into 1/2" pieces
3 Cups Celery, diced into 1/2" pieces
2 Cups Green Bell Peppers, diced into 1/2" pieces
2 Bay Leaves
1 Tbsp. Fresh Garlic, minced
3 ½ Tbsp. Salt
¼ Tsp. Whole-leaf Dried Thyme
1 Tsp. Ground Black Pepper
½ Tsp. Cayenne Pepper
¼ Tsp. Ground White Pepper
3 Tbsp. Gumbo Filé Powder
2 lbs. Boneless Chicken, boneless, about 4 cups, diced into 3/4-inch pieces
10 Cups Unsalted Rich Chicken Stock
Courtesy of Frank Brigsten
Yield: 1 gallon (12 10-oz. bowl servings)
Method:
1. Make a dark brown roux: Heat a 12-inch cast-iron skillet over high heat. When the skillet is very hot, add ¾ cup and 2 tablespoons of vegetable oil. When the oil reaches frying temperature, about 350°, gradually whisk in 1 cup of flour, whisking or stirring constantly. Cook, whisking constantly, until the roux becomes the color of peanut butter. Reduce heat to medium-low and continue cooking, whisking constantly, until the roux is deep reddish brown (dark caramel). If the roux begins to smoke and thicken, remove from heat and continue whisking until it thins back out. Set aside to cool for 20-30 minutes. The roux will continue to darken as it cools.
2. Make the gumbo: Heat 2 tablespoons of mild olive oil in a large pot over high heat. Add the andouille sausage and cook, stirring occasionally, until the sausage is well browned.
3. Add half of the onions, celery, and bell pepper. Cook, stirring occasionally, until the onions begin to brown (caramelize). Add the remaining half of the onions, celery, and bell peppers. Cook, stirring occasionally, until the second stage of onions become soft and clear.
4. Reduce heat to low. Add the bay leaves, garlic, salt, thyme, black pepper, white pepper, cayenne, and gumbo filé powder. Cook, stirring constantly, for 3-4 minutes.
5. Add the diced chicken meat and cook, stirring occasionally, until all of the chicken pieces are white on the outside.
6. Add the chicken stock and bring to a boil. Skim off any excess oil.
7. Add the roux: Carefully pour off any excess oil that may have risen to the top of the roux and discard. Slowly and carefully add the roux to the boiling broth, a little bit at a time, stirring constantly. Reduce heat to low and simmer, stirring occasionally, for 25-30 minutes. Skim off any excess oil that rises to the surface and discard. Serve with cooked rice.
Find out where to get your andouille in Beth D’Addono’s December “Escapes” piece on the Andouille Trail. Read more about the origins of filé in Managing Editor Jordan LaHaye Fontenot's story, also from our December issue.
