How To make File Gumbo
1 3 to 3-1/2 lb. whole chicken
1 1/2 lb Andouille sausage, sliced
1 c White onions, chopped
1/2 c Celery, chopped
1/4 c Scallions, chopped
1/4 c Bell pepper, chopped
2 Cloves garlic, minced
1 Bay leaf
1/2 ts Ground cayenne pepper
1/2 c Butter, softened
1 ga Water
Salt and pepper to taste File powder In a 7 quart stock pot boil whole chicken until meat separates from bone. Remove meat and return bones and all organs except liver and simmer 1/2 hour to make stock. Strain and skim fat. Return stock to pot. Heat butter in cast iron skillet and add flour. Stir with wooden spoon until roux becomes dark brown. Add onions, celery, scallions and bell pepper. Saute for five minutes, then add to stock. In skillet, lightly brown chicken and andouille with garlic, cayenne, salt and pepper. Drain off fat from sausage and add meat to stock with one bay leaf. Simmer for one hour at a very low boil. Immediately before serving sprinkle with file powder and serve over bowl of rice.
How To make File Gumbo's Videos
The Secret To Making The Perfect Gumbo
Gumbo is one of my all time favorite comfort foods. It's also not as hard to make as a lot of people think. After watching this video, you'll be the Gumbo expert of the family. Let's #makeithappen
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Shopping List:
1 cup Flour
1 cup Vegetable or Avocado Oil
1 lb Andouille Sausage
1lb chicken thighs
1.5 lbs shrimp
1 cup frozen okra (optional)
1/2 cup diced celery
1/2 cup diced bell peppers
1 cup diced onions
2 tbs minced garlic or garlic paste
2 quarts chicken stock
2 bay leaves
1 tbs thyme
1 tbs gumbo file (optional)
Creole/Cajun Seasoning
Louisiana Hot Sauce
worcestershire sauce
cayenne pepper
AP Seasoning - garlic powder, onion powder, smoked paprika
2 cups white rice
Diced green onions
New Orleans Cajun, Justin Wilson - Gumbo
New Orleans Cajun Justin Wilson tells us how to make Chicken and Andouille Gumbo.
How to Make Louisiana Gumbo | Let’s Go!
#shorts #gumbo #cooking
To find any of my spices features in this video hit the link below ⬇️
To find the full video for the Roux and step by step instructions on making a Gumbo check out my full length video here ????
Gumbo 101 with Chef Leah Chase
What goes into an authentic Louisiana Gumbo? In restaurants, kitchens and cookbooks all over America, you find menu items masquerading as Louisiana Gumbo. So, how do you know it’s the real thing? The iconic Queen of Creole Cuisine, New Orleans Chef Leah Chase has the scoop on gumbo. Watch this episode to make sure your next bowl is the real deal.
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Welcome to NOURISH with rocket scientist and whole hog barbecue pit master, Dr. Howard Conyers! Think of this show as food for your mind, body and soul.
Host and Co-Producer: Dr. Howard Conyers Writer and Co-Producer: Christina Melton
Director and Post Production Supervisor: Donald D.Ray! Washington
Videographer: Bennie Robertson
Graphics: Ryan Golden
Original Music: Brass-a-holics from New Orleans, LA
The Mike Foster Project from Baton Rouge, LA
Produced by PBS Digital Studios and Louisiana Public Broadcasting
Made possible with funding from The Corporation for Public Broadcasting
THE ABSOLUTE BEST SEAFOOD GUMBO | EASY FOOL-PROOF DRY ROUX | STEP BY STEP TUTORIAL
Let me tell you, after trying this recipe first, you'll never need to find another one. First, to make the perfect gumbo, you must make the perfect roux and I am going to show you step by step how to make a dry roux from scratch without all of the hassle and stress! This recipe is dedicated to my wonderful grandmother Matilda P! The gumbo QUEEN. #Gumbo #ChristmasRecipes #easyrecipes
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MUSIC ATTRIBUTES:
Intro/ Theme Song: ThatGirlCanCook!
Artist: Relena-Rochelle
Soundtrack: Sunny Morning
Artist: Bruno E.
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FULL LIST OF INGREDIENTS:
Serves: 6 Prep Time: 1 Hr. Cook Time: 30 Mins.
SERVE OVER RICE OR WITH CRACKERS!
DRY ROUX INGREDIENTS:
- 1 Cup All Purpose Flour
- 1 Cup Vegetable Oil
- 2 Cups Chicken Broth
GUMBO INGREDIENTS:
- 1 Lb Large Raw Shrimp - Peeled/ Deveined/ Tails Off
- 1 Tsp Onion Powder
- 1 Tsp Garlic Powder
- 1 Tsp Creole Seasoning
- 1/2 Tsp Black Pepper
- 2 Cups Frozen Seasoning Blend OR:
- 1 Diced White Onion
- 1 Diced Green Bell Pepper and or Red Pepper
- 2 Ribs of Celery Diced
- 1 Cup Frozen Okra
- 1 Can of Stewed Tomatoes
- 1 Cup Homemade Roux
- 4 Cups Chicken Broth
- 1 Tbsp Garlic Powder
- 1 Tbsp Onion Powder
- 2 Tbsp Creole Seasoning
- 2 Bay Leaves
- 1 Tsp Dried Thyme
- 1 Tsp Black Pepper
- 1 Tbsp Gumbo File'
- Louisiana Hot Sauce to Taste
Filé Gumbo
Hey everyone here's one of my favorites. This is my recipe for file' gumbo. Its packed with different flavors and it's delicious.
Ingredients:
6 medium onions
3 lbs of Mr. T Sausage or your choice of smoke sausage
3 lbs of chicken thighs
1 tsp of minced garlic
1 tsp Parsley Flakes
Black Pepper
Tony Chachere's
Garlic powder
Start by heating up any pot big enough to cook the gumbo in. I prefer black iron because it's just better. Now throw in the seasoned chicken and brown it down really good and it will make a nice graton on the bottom of the pot.
Take the chicken out and add the sausage in the pot and brown down just a little. Take the sausage out the pot and throw in the onions and scrape the bottom of the pot getting all the graton off the bottom. This part will add a nice brown color and flavor to the gumbo. Cook the onions down until they are falling apart.
Next add the chicken and sausage back to the pot and cook every thing together for about 10 mins adding water if needed so it doesn't stick. Now fill the pot up with water to about 1 from the top. Bring it to a slow boil and start adding the seasoning to your liking. Just add a little and taste until you like the taste. Next add the gumbo file' but be sure to sprinkle it around in the pot so it doesn't clump up. Only add the kitchen bouquet if your gumbo isn't dark enough. Turn the fire down so it's just bubble boiling. Once everything is in the pot taste test one more time to be sure it's seasoned like you want it. Then let it cook for about 1 hr skimming the grease of the top as it cooks. Be sure to stir here and there. Once it done then serve over hot white rice and enjoy!
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