The original recipe included filé powder which can be difficult to find and may be a regional spice, though I am sure you could order it if it were not available in your local grocery store. Filé powder, I read, is made of ground sassafras and some people stated that they did not care for the sassafras flavor. Since I was unable to locate this powder, I omitted the filé seasoning altogether. This version of Gumbo was every bit as delicious as the Seafood Gumbo I enjoyed with my family in the French quarter on one of our many trips to New Orleans. Even my 4-year-old daughter enjoyed a bowl.
As for my trip to New Orleans, I can remember this particular day with my family and it is a fond memory. Cousins, Aunts, Uncles, Parents and Grandparents all occupying one large table inside the restaurant. Everyone together, happy and enjoying one another, our seafood gumbo and our trip to New Orleans. Enjoy!
Love New Orleans and Mardi Gras, too? Check out my Mardi Gras King Cake!
Chicken, Shrimp and Andouille Sausage Gumbo
For the Stock
- 8 cups water
- 1 lb chicken thighs , deboned and skinless
- 2 bay leaves
- 2 parsley fresh sprigs
- 2 garlic cloves , peeled
For the Gumbo
- 1 pound andouille sausage , diced1 lb medium shrimp, peeled and deveined, without tails
- 2 medium onions , diced
- 1 large green bell pepper , diced
- 3 large celery stalks , chopped
- 3 tablespoons garlic minced
- 2 cubes chicken bouillon
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon ground cayenne pepper , or more, to taste
- 1/2 teaspoon filé powder
For the Roux
- 3/4 cup vegetable oil
- 1/2 cup all-purpose flour
- 6 cups cooked rice
- 2 tbsp Hot Sauce
- 4 green onions (scallions), sliced into rings
- 1/2 cup chopped fresh flat-leaf parsley
- Bring the water, chicken, 2 parsley sprigs, bay leaves, and garlic to a boil in a large pot or Dutch oven. Once it comes to a boil, cover, reduce heat to medium or medium-low, and simmer for 1 hour.
- Remove chicken, and reserve the broth. Chop the chicken into bite-sized chunks and set aside. Now, strain the broth through a wire-mesh strainer back into the large pot or Dutch oven, discarding any solids collected in the strainer. Next, into the stock pot add the sausage, onions, bell pepper celery, minced garlic and chicken bouillon; then simmer for one hour.
- Meanwhile, begin making the roux by heating the oil in a heavy bottomed skillet over medium heat while gradually whisking in the flour. Cook the flour mixture slowly stirring constantly to avoid burning. The flour will transform from a light tan at the beginning or the process and slowly transition into a beautiful dark amber in color. This can take anywhere from 20 to 45 minutes. Cooking the roux over a high heat will result in a burned roux and it will burn quite easily, and quickly, if left unattended.
- Once the roux is completed, add it by the tablespoon or two at a time into the gumbo stock until you reach the desired consistency. Remember that the gumbo will thicken as it cools. If the gumbo becomes too thick, add more water to thin it out.
- Now, add your salt, ground black pepper, and red pepper to taste and simmer the gumbo for another hour on low; stirring occasionally. Re-check your spices and readjust, if necessary.
- Add the cooked chicken and shrimp into the pot and stir to combine. Cover and cook 7-10 minutes or until heated through.
- Ladle gumbo into bowls and serve atop hot cooked rice. Garnish with green onions, parsley,