I finally got around to making a Filé Gumbo to take my pure Sassafras Filé powder for a test spin. I found that the flavor is much more subtle, and the thickening power is about 10 times that of the store bought. I’ve always felt that the store bought Filé always hijacks the flavor of my Gumbos, which means all of my hard work with seasoning and flavor are dashed with a dash of store bought Filé. I like to serve my Filé at the table so my guests can add as much or as little as they like. Here is the recipe:
Filé Gumbo Recipe
1/2 Cup Vegetable Oil
3/4 Cup All Purpose Flour
4 Tbsp Creole Seasoning
1 Cup Onions, diced
1/2 Cup Green Bell Pepper, diced
1/2 Cup Celery, diced
1 Cup Andouille, sliced or diced
1/2 Cup Tasso, diced
3 Tbsp Garlic, chopped
8 Cups Shrimp or Seafood Stock
3 Fresh Bay Leaves
4 Chicken Thighs, boned cut into 1″ pieces, then seasoned liberally with Creole Seasoning
2 Tbsp Worcestershire Sauce
Hot Sauce to taste
1 lb. Fresh Shrimp, peeled and deveined
1 Dozen Oysters, shucked
Kosher Salt to taste, if necessary
2 Tbsp Italian Parsley, chopped
1/4 Cup Thinly Sliced Green Onions
Creole Boiled Rice
Fresh French Bread
Filé Powder at the table
Mix your onion, celery, and bell pepper together: The Holy Trinity.
Heat the oil in a cast iron dutch oven over medium heat. Whisk in the flour and cook to make a milk chocolate Roux (making a Roux). Add the Andouille, 1 Tbsp of Seasoning, and 3/4 of the Holy Trinity, cook, stirring often, for about ten minutes or until the vegetables soften. Gradually whisk in the stock, then add the remaining seasoning, and Garlic. Bring to a Boil, then down to a simmer for at least 2 hours, stirring occasionally. Add the chicken and simmer until cooked through. About 10 minutes before youâ€™re ready to serve add the shrimp, cook until done, then add the oysters and cook until the edges curl. Add the Worcestershire, Hot Sauce, and 1/2 of the Green Onions. Serve with Creole Boiled Rice, crusty French Bread, and a good cold beer (I like Dixie or Abita Amber).
Garnish with green onions, parsley, and Filé powder at the table.
* I prefer Chicken Thighs for my soups and Gumbos. Itâ€™s the misunderstood portion of the bird, which is fine by me because it keeps the price down. I get them bone in, then Cartel wrap the bones and stick them in the freezer for stock. Iâ€™m like a Vulture when it comes to bones for stocks, my freezer looks like the Catacombs (animals only of course).
This makes about 3-4 Main Course Servings
Be sure to check out my ever growing Index of Creole & Cajun Recipes.
For more information on Filé see the following posts: