Ingredients Jump to Instructions ↓

  1. 4 (3-pound) chickens, cut into small chunks

  2. Vegetable oil

  3. 1 cup all purposes flour

  4. 1 cup butter

  5. 2 red, green, and yellow bell peppers , chopped

  6. 1 large yellow onion, chopped

  7. 1 1/2 tablespoons minced garlic

  8. 3 tablespoons chopped parsley leaves

  9. 5 teaspoons salt

  10. 2 teaspoons black pepper

  11. 1 teaspoon cayenne pepper

  12. 5 bay leaves

  13. 2 1/2 teaspoons dried thyme

  14. 3 1/2 quarts water

  15. 2 links andouille sausage , cut into 1/4-inch half circles

  16. 3/4 pound ham, cut into 1/4-inch chunks

  17. 1 pound small shrimp, cleaned and deveined

  18. 1/2 pound okra

  19. 5 tablespoons file powder

Instructions Jump to Ingredients ↑

  1. Heat some vegetable oil in a large stockpot over medium-high heat and cook the chicken in batches until it is golden brown. Remove with a slotted spoon and set aside. Add the flour to the chicken juices and stir continuously. Add the butter and cook the roux until it is brown.

  2. Add the peppers, onion, garlic, parsley, salt, pepper, cayenne, bay leaves, thyme, and 1 quart of water. Stir well and bring to a boil. When the vegetables are soft, put the chicken back into the pot and add the remaining water. In a skillet over medium heat, cook the sausage and ham until they are browned. Add them to the pot along with the shrimp and stir well. Let the gumbo simmer for 1 hour, then add the okra. After 20 minutes, turn off the heat. Ladle a couple of cups of the liquid into a mixing bowl. Add the file powder and whisk until well blended. Pour back into the stock pot and mix well. It's ready to serve!


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