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Prep 20 mins
Cook 2 hrs
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.
- 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
- 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).
- Take the roux out of the skillet and set aside in a bowl.
- Bring water or broth to a boil and simmer over med/high heat.
- In a large, heavy skillet heat oil until hot but not smoking. Brown chicken until golden (~3 min on each side).
- Drain meat on paper towels and add to simmering water or broth.
- 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.).
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.