File Gumbo

Total Time:
2 hr 45 min
45 min
2 hr

10 to 12 servings.

  • 4 (3-pound) chickens, cut into small chunks
  • Vegetable oil
  • 1 cup all purposes flour
  • 1 cup butter
  • 2 red, green, and yellow bell peppers, chopped
  • 1 large yellow onion, chopped
  • 1 1/2 tablespoons minced garlic
  • 3 tablespoons chopped parsley leaves
  • 5 teaspoons salt
  • 2 teaspoons black pepper
  • 1 teaspoon cayenne pepper
  • 5 bay leaves
  • 2 1/2 teaspoons dried thyme
  • 3 1/2 quarts water
  • 2 links andouille sausage, cut into 1/4-inch half circles
  • 3/4 pound ham, cut into 1/4-inch chunks
  • 1 pound small shrimp, cleaned and deveined
  • 1/2 pound okra
  • 5 tablespoons file powder
  • 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.

  • 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!

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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