Fried Chicken and Andouille-File Gumbo
- Total Time
- About 1 hour 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- ½cup vegetable oil
- 14-pound chicken, cut up, at room temperature
- ½cup all-purpose flour
- ¾pound spicy andouille or chorizo sausage, cut into ½-inch slices
- ¼pound tasso ham, with or without spicy rind, or plain cooked ham, diced
- 1large onion, peeled and chopped
- 1green bell pepper, seeded and chopped
- 3stalks celery, diced
- 6scallions, green and white portions, sliced
- 3cloves garlic, peeled and minced
- ⅔cup chopped Italian parsley
- 2teaspoons dried thyme
- 2large bay leaves
- 1½ to 2quarts water
- Kosher salt and freshly ground pepper to taste
- Cayenne pepper or Tabasco sauce to taste
- 2tablespoons file powder
- 2cups white rice
Preparation
- Step 1
Heat the oil in a heavy 5-quart pot over medium heat. Add the chicken and brown on all sides. Remove chicken and set aside.
- Step 2
Make a roux by blending the flour into the oil in the pot and stirring constantly with a long-handled spoon until the mixture is a deep coffee brown. Add the sausage, ham, onion, green pepper and celery. Saute, stirring, for about 10 minutes. Add the browned chicken, scallions, garlic, parsley, thyme, bay leaves and enough water to cover, stirring to incorporate the roux into the liquid.
- Step 3
Stir in salt and pepper and simmer the soup slowly, partly covered, until the chicken is tender, about 1 hour. If you are using the very spicy rind of tasso ham, you will probably not need cayenne or Tabasco. Otherwise, add either toward the end of cooking.
- Step 4
Take out the chicken and set aside just until cool enough to handle. Pull off the skin and bones and return the chicken to the soup in large pieces. Adjust seasoning if needed. The soup can be prepared in advance up to this point and stored, covered, in the refrigerator for 2 days. Skim fat from soup.
- Step 5
Bring the soup to a simmer. Five minutes before serving, remove from heat and stir in the file powder. Cover and let stand for about 5 minutes. Do not boil the soup after the file has been added. Mound rice in soup plates and ladle the gumbo over.
Private Notes
Cooking Notes
Delicious recipe. We subbed country ham for the Tasso because they don’t have Tasso where we live. We added 1 TBL Emeril’s Creole Seasoning to the mix to help add some of the flavor we’d miss from the Tasso. (Didn’t add any salt to compensate for the heavily salted country ham and addition of Creole seasoning.) Also used low sodium chicken stock instead of water to up the depth of flavor. Crystal Hot sauce on the finished product and... All in all... very pleased with the outcome.
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