FilĂ©, Seafood, Chicken, and Sausage Gumbođ
I love Gumbo because itâs savory, delicious, and bursting with flavor. Itâs one of my favorite dishesâ tasting even better around the Fall. đ
Ingredients:
I love a thicker gumbo. For a less thick gumbo more broth and less file powder may be used! đ Also, add in seasons slowly and taste occasionally! Gumbo is easy to over seasonđ€đ€
1 cup oil (I used vegetable oil)
1 cup flour
7 or 8 cups of chicken broth (I used 7)
Rice
2 cups or less of Chicken (I used a pre made store bought rotisserie chicken and shredded with fork)
1 cup of Sausage
1 cup of Shrimp
2 clusters or more of Crab (preferably blue crab but I used Snow crab.) Snow crab was from fresh seafood section at grocery store and was pre cooked.
2 stalks of chopped celery
Half diced Onion
1 Bell pepper
3 dried Bay leaves
1 cup Okra
Thyme
4 minced garlic cloves
Seasonings:
1 tbsp Cajun seasoning (I used Blues Hog Cajun Bayou)
1 tbsp Cayenne pepper
1 tbsp Garlic powder
1 tbsp Garlic salt (or regular salt to taste)
1 tbsp Onion powder
1 tbsp Oregano
2 tbsp File powder
1 tbsp Worcestershire sauce
1 or 2 tbsp Hot sauce
Recipe:
-In a large pot, add your sausage and bring to medium heat
-in a separate pan cook your okra until desire texture (I like mine a little crispy since adding to gumbo can make them soggy.)
-Remove sausage from pot once golden brown on each side
-add onion, bell pepper, and celery
-cook until preferred texture and remove from pot (I cooked them for about 4 minutes on medium heat)
-now itâs time to cook the roux. Cooking roux can be done fast (5-10 minutes), slow(45 minutes to 1 hour) or somewhere in between. To cook fast the oil must be really hot before adding flour. To cook slowly the oil and flour can be cooked on a low heat. Roux should be stirred often (almost constantly) to prevent burning. It took 20 minutes to prepare roux in video. I adjusted the heat often from low medium to medium and sometimes medium high until roux thickened into a chocolate color.
-once Rue is a chocolate brown color add in vegetables (onion, bell pepper, celery, garlic, and okra) and sausage.
-add about half of your blended seasonings (slowly adding in the rest as gumbo cooks.)
-stir well and then add in 7 to 8 cups of chicken broth.
-Add Worcestershire sauce and hot sauce
-add chicken
-add two bay leaves
-add thyme
-cover and cook on medium heat for 35 minutes stirring occasionally
-add in the crab
-add in File Powder and any additional seasonings
-stir well
-cover again and cook for an additional 15 minutes stirring occasionally
-remove pot from heat and add shrimp. Stir and allow shrimp to sit in Gumbo for at least ten minutes before serving.
#southerndish #neworleansfood #comfort #holidayrecipe #viralfyppp
Gumbo is a beloved dish with deep roots in Louisiana Creole and Cajun cuisine, known for its complex flavors and hearty ingredients. When making gumbo, the roux is keyâit acts as the base and thickener. Achieving a chocolate brown roux, as described in this recipe, enhances the depth of flavor and provides that signature gumbo richness many crave. FilĂ© powder, made from dried and ground sassafras leaves, is traditionally sprinkled toward the end of cooking or served at the table to thicken and flavor the gumbo. Its distinctive earthy aroma complements the seafood, sausage, and chicken perfectly. For those looking for a less thick gumbo, adjusting the broth volume and filĂ© powder quantity, as suggested, allows customization to taste. Including blue crab clusters or substituting snow crab brings authentic seafood elements that elevate the gumbo's coastal character, while pre-cooked crab offers convenience without sacrificing taste. Heat balance is important; the recipe wisely advises adding seasoning like Cajun spices, cayenne, garlic, and hot sauce gradually to avoid overpowering the dish. Cooking okra separately until slightly crispy is a smart technique to preserve texture, preventing the gumbo from becoming mushy. Also, layering ingredientsâbrowning sausage first, then sautĂ©ing vegetables, cooking the roux, and adding broth and proteins in stagesâensures each component contributes full flavor. This gumbo pairs beautifully with steamed white rice, which mellows spicy heat and rounds out the meal. The inclusion of bay leaves and thyme adds herbal nuances that complement the robust base flavors. Whether serving for a cozy family dinner during fall or celebrating holidays with Southern flair, this recipeâs attention to traditional methods and flexible seasoning options makes it accessible to both beginner and experienced cooks. Experimenting with ingredient ratios and cooking times can help tailor this classic gumbo to individual preferences, ensuring a delicious, soul-warming dish every time.
Yummy