Recipe: Filé Gumbo with Chicken and Andouille
Choctaw spice meets German Coast sausage in a distinctly Louisiana concoction
Keywords
- New Orleans
- Louisiana cuisine
- recipes
- Cuisine
- Frank Brigtsen
- December 2020
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Cooking tools:
- Cast iron skillet
- Stockpot
- Stove
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Spatula
- Slotted spoon
- Ladle
- Mixing bowl
- Serving bowl
Ingredients
- 3/4 + 2 Tbsp. Vegetable Oil
- 1 All Purpose White Flour
- 2 Mild Olive Oil (pomace)
- 1 Andouille Sausage, sliced into half rounds, 1/4" thick
- 4 Yellow onions, diced into 1/2" pieces
- 3 Celery, diced into 1/2" pieces
- 2 Green Bell Peppers, diced into 1/2" pieces
- 2 Bay Leaves
- 1 Fresh Garlic, minced
- 3 1/2 Salt
- 1/4 Whole-leaf Dried Thyme
- 1 Ground Black Pepper
- 1/2 Cayenne Pepper
- 1/4 Ground White Pepper
- 3 Gumbo Filé Powder
- 2 Boneless Chicken, boneless, about 4 cups, diced into 3/4-inch pieces
- 10 Unsalted Rich Chicken Stock
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