Ingredients Jump to Instructions ↓

  1. 8 chicken thighs (I much prefer dark meat in a gumbo)

  2. 1 1/2 lbs richard's smoked sausage , sliced (or your favorite smoked sausage)

  3. 1 cup vegetable oil

  4. 1 cup all-purpose flour

  5. 1 large onion , chopped

  6. 1 bell pepper , chopped

  7. 2 stalks celery , chopped

  8. 6 garlic cloves , minced

  9. salt and cayenne pepper

  10. green onion , chopped

  11. parsley , chopped

Instructions Jump to Ingredients ↑

  1. Brown chicken thighs and sausage in a cast iron dutch oven. Remove from pot and let cool.

  2. Add oil to the pot. With wire whisk, blend in flour. Continue stirring constantly, until flour is the color of chocolate syrup. IT IS VERY IMPORTANT TO CONSTANTLY STIR THIS! Once the flour has browned to this point, quickly add onions, bell pepper and celery. Cook until onions are transparent. Add enough water to fill the pot about half way. Simmer.

  3. Meanwhile, debone chicken. Add chicken and sausage. If needed, add more water to cover the chicken.

  4. Add minced garlic, salt, and cayenne.

  5. Let simmer for about an hour.

  6. Serve in a soup plate, over hot cooked rice.

  7. Sprinkle green onions, parsley, and file in the bowls.

  8. MMMMMMMMMM -- good stuff!


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