📝 About This Recipe
Born from the intersection of Choctaw tradition and French culinary technique, this Filé Gumbo is a masterclass in Cajun soul. Unlike gumbos thickened with okra, this version relies on a dark, chocolate-hued roux and the earthy, woodsy magic of ground sassafras leaves (filé powder). It is a rich, smoky, and deeply aromatic stew that captures the true essence of the Louisiana wetlands.
🥗 Ingredients
The Roux & Holy Trinity
- 1 cup All-purpose flour (sifted)
- 3/4 cup Vegetable oil or lard (high smoke point is essential)
- 2 cups Yellow onion (finely diced)
- 1 cup Green bell pepper (diced)
- 1 cup Celery (finely sliced)
- 4 cloves Garlic (minced)
Proteins & Stock
- 1 lb Andouille sausage (sliced into 1/2 inch rounds)
- 1.5 lbs Chicken thighs (boneless, skinless, cut into bite-sized pieces)
- 8 cups Chicken stock (high quality, low sodium)
Seasonings & Thickener
- 2 tablespoons Cajun seasoning (ensure it is a low-salt blend)
- 1 teaspoon Dried thyme
- 3 pieces Bay leaves (whole)
- 1 tablespoon Worcestershire sauce
- 2 tablespoons Gumbo Filé powder (ground sassafras; DO NOT boil)
- 1/2 cup Green onions (chopped for garnish)
- 1/4 cup Fresh parsley (finely chopped)
👨🍳 Instructions
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1
In a heavy-bottomed Dutch oven or cast-iron pot, heat the oil over medium-high heat until it begins to shimmer.
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2
Brown the sliced andouille sausage in the hot oil for 5-7 minutes until crispy on the edges. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.
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3
Lower the heat to medium-low and whisk in the flour. This begins the roux. Stir constantly with a wooden spoon or roux paddle for 20-30 minutes.
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4
Continue stirring until the roux reaches the color of dark chocolate or a shiny penny. Be careful not to let it burn; if you see black specks, you must start over.
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5
Immediately add the onions, bell pepper, and celery (the 'Holy Trinity') to the roux. The moisture from the vegetables will stop the roux from cooking further. Sauté for 5 minutes until soft.
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6
Add the minced garlic and cook for 1 minute until fragrant. Slowly whisk in the chicken stock, one cup at a time, ensuring no lumps form.
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7
Add the browned sausage back to the pot along with the raw chicken pieces, Cajun seasoning, thyme, bay leaves, and Worcestershire sauce.
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8
Bring the mixture to a boil, then immediately reduce to a low simmer. Cover partially and cook for 1.5 to 2 hours, stirring occasionally.
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9
Skim any excess oil that rises to the surface during the simmering process using a large spoon.
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10
Taste the gumbo and adjust the salt and pepper. Turn off the heat entirely. This is crucial: Filé powder becomes stringy and bitter if boiled.
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11
Slowly sprinkle the Filé powder over the surface of the gumbo and stir gently. Let the pot sit for 10 minutes; the sassafras will naturally thicken the liquid and add its signature earthy flavor.
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12
Stir in the fresh parsley and half of the green onions just before serving.
💡 Chef's Tips
Never leave your roux unattended; it can go from perfect to burnt in seconds. If you can't find Andouille, use a high-quality smoked kielbasa with a pinch of cayenne. Always use room temperature stock to prevent the roux from breaking or clumping. Filé powder is a powerful thickener, so add it gradually until you reach your desired consistency. For the best flavor, make the gumbo a day in advance and reheat gently (without boiling) to let the spices marry.
🍽️ Serving Suggestions
Serve over a generous scoop of fluffy long-grain white rice. Accompany with a piece of buttery, toasted French bread for dipping. Provide a bottle of Louisiana-style hot sauce on the side for those who want extra heat. A side of potato salad (classic Cajun style) can be served right in the bowl or on the side. Pair with a cold Abita beer or a crisp, dry Chenin Blanc to cut through the richness.