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
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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Seafood gumbo!!!
Hopefully this is the last south Louisiana cold front dish!!! Seafood gumbo loaded with the goods!!!! #gumbo #seafood #crab #oysters #crawfish #shrimp #scallops #bluecrabs #seafoodgumbo #louisiana #cajun #foodyoutube
4 Levels of Gumbo: Amateur to Food Scientist | Epicurious
We challenged chefs of three different skill levels - amateur John, home cook Heather, and professional chef Airis Johnson - to simmer up their best bowl of gumbo. Once each level of chef had ladled out their creation, we asked expert food scientist Rose to explain the choices each made along the way, breaking things down from a technical perspective. Which level of gumbo would you dip into first?
Chef Airis is on Instagram at @airisthechef
Find Rose at @rosemarytrout_foodscience
Keep up with John at @johndlopresto
Heather is on Instagram at @hmclinton
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4 Levels of Gumbo: Amateur to Food Scientist | Epicurious
How To Make Delicious Chicken & Sausage Gumbo
It's comfort food season and one of my all time favorites is a good bowl of Gumbo! Today we are making Chicken and Sausage Gumbo with a perfect dark roux. Let's #makeithappen
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Shopping List:
1 cup Flour
1 cup Vegetable or Avocado Oil
1 lb Andouille Sausage
1 Rotisserie Chicken - (meat only - chopped)
1 can stewed tomatoes (Optional)
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 Style Shrimp, Chicken and Sausage Gumbo Recipe #Plated #GumboRecipe
New Orleans Style Shrimp Sausage and Chicken Gumbo #Plated #Gumbo Recipe
1 cup all-purpose flour
2 small young chickens
1 cup yellow onion
1 small onion for chicken broth
1 green bell pepper
1 cup celery chopped
3 cloves garlic
6 cups chicken broth
4 bay leaves
1 tablespoon Cajun seasoning
Kosher salt to taste
Black pepper to taste
6 ounces fresh or frozen okra sliced 1/2 inch thick
3/4 cup vegetable oil
2 pounds andouille sausage sliced 1/2 inch thick
1 1/2 raw shrimp peeled and deveined
8 scallions sliced
1 tsp thyme
1 tsp cayenne pepper
1/2 tsp garlic powder
2 tsp gumbo filet
1 tsp paprika
1 ounce dried shrimp (optional)
Directions
Add chickens to stock pot and cover with water, season with 1 small onion, salt, and 3 cloves of garlic.
Bring to a boil and then lower the fire to low. Simmer for 2 hours.
Set aside to cool....once cooled debone the chickens and keep the broth and the meat only.
To make the rue:
Preheat the Dutch oven or a heavy pot and add 3/4 cup of oil then add 1 cup of flour gradually and stir continuously (with a wooden spoon you must continue to stir from start to finish) the heat should be on med-low and add in flour until the rue is a dark chocolate color and a thick consistently.
Add pre-cut bell peppers, onions and celery to the rue and stir until the onions are translucent. Gradually Add 6 cups of your chicken broth to the mix.
Add the seasonings
Sauté sausages, chicken and okra and dried shrimp
Add everything to the pot and give it a good stir.
Let the pot come to a slow rumble and cover for about 30 minutes
After 30 minutes add the shrimp
Add 1 tsp gumbo filet to pot.
Turn on low and simmer for at least one hour.
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Cajun/Creole Seafood Gumbo File | Easy Step by Step
This one for the ages. My Step by Step way of making Cajun/CreoleSeafood Gumbo File. No okra but packed flavor combining the 2 styles of Cajun and Creole to make a delicious final dish of Gumbo File. Enjoy
#YESChef #Gumbo #CajunGumbo #CreoleGumbo #NewOrleans #GumboFile #BigChefDro #LetsCook #YESChefCreates #TheChefsTable #cooking #food #foodie #foodporn #instafood #homemade #foodphotography #yummy #foodstagram #delicious #foodblogger #foodlover #chef #cook #dinner #healthyfood #tasty #instagood #homecooking #love #kitchen #baking #lunch #eat #cookingathome #foodies #foodgasm #healthy #cheflife #bhfyp
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