Chicken Gumbo

runningchef's Note:

This is my mom's recipe, which she sent to me while I was far from home on a Supar Bowl Sunday and craving a good meal to remind me of great family moments during Super Bowls past. I've had it over rice and couscous, and rice is better, but couscous is good, too.

• Total Time: 2 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 2 hrs

Ingredients:

Serves: 12

Yield: 12.0 bowls

• 1 cup flour
• 3 quarts water or 3 quarts chicken broth
• 1/3 cup vegetable oil
• 4 chicken breasts or 6 chicken legs-thighs
• shelled shrimp (optional)
• 2 medium chopped onions
• 1 garlic clove, chopped
• 3 green peppers, finely chopped
• 4 pieces celery, chopped
• 1 tablespoon file powder (fee-lay)
• 1 teaspoon cayenne pepper
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 1/2 teaspoons ground black pepper
• 1/2 lb smoked ham or 1/2 lb sausage, chopped
• 1/2 cup green onion, finely chopped
• 2 tablespoons parsley, finely chopped

Directions:

1. To make dry roux, heat a large (heavy) pan over med/high heat. Add the flour and stir constantly from the middle out until flour is the color of cinnamon (~30 min).
2. Take the roux out of the skillet and set aside in a bowl.
3. Bring water or broth to a boil and simmer over med/high heat.
4. In a large, heavy skillet heat oil until hot but not smoking. Brown chicken until golden (~3 min on each side).
5. Drain meat on paper towels and add to simmering water or broth.
6. Drain all but 3 tbspns. oil from pan and add onions, garlic, peppers, celery, and file powder. Cook over med. heat until onions are soft (~10 min). (The file will become ropy at first, but will liquefy as it cooks.).

Reviews

[Darkhunter]

Very delicious. Only addition to recipe was okra. I can't make gumbo or jamblaya w/o okra! Glad I had some frozen. Cut down the recipe to 6 servings and had enough to freeze for later! Thnx for posting such a tasty recipe, runningchef. Made for Fall 2008 PAC.