Fil Gumbo
Dive into the heart of Louisiana cuisine with this soul-warming Filé Gumbo recipe, a rich and flavorful Creole classic. Featuring tender chicken thighs, smoky andouille sausage, succulent shrimp, and the deep, nutty essence of a perfectly crafted roux, this dish is a celebration of bold flavors. A medley of aromatic veggies—onion, bell pepper, celery, and garlic—combine with spices like cayenne, thyme, and bay leaves to create a broth that's both hearty and robust. The iconic filé powder, made from ground sassafras leaves, lends a signature earthy finish while thickening the gumbo to perfection. Served over fluffy long-grain rice and garnished with fresh scallions and parsley, this gumbo is a comforting, one-pot feast that’s perfect for gatherings or cozy nights in. Whether you're craving authentic Southern comfort food or looking to try a classic Mardi Gras favorite, this homemade gumbo delivers irresistible depth and warmth in every bite.
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Recipe Information
Ingredients
- 0.5 cup vegetable oil
- 0.5 cup all-purpose flour
- 1 pound andouille sausage
- 1 pound boneless, skinless chicken thighs
- 1 large yellow onion
- 1 large green bell pepper
- 3 celery stalks
- 4 garlic cloves
- 6 cups chicken stock
- 1 14-ounce can canned diced tomatoes
- 2 bay leaves
- 1 teaspoon dried thyme
- 0.5 teaspoon cayenne pepper
- 1 pound shrimp, peeled and deveined
- 2 teaspoons filé powder (ground sassafras leaves)
- 2 cups long-grain white rice
- 2 scallions (optional, for garnish)
- 2 tablespoons fresh parsley (optional, for garnish)
- to taste salt
- to taste black pepper
Instructions
Thinly slice the andouille sausage and cut the chicken thighs into bite-sized pieces. Dice the onion, bell pepper, celery, and mince the garlic.
Heat a large, heavy-bottomed pot or Dutch oven over medium heat. Add the vegetable oil and whisk in the flour to start the roux. Stir constantly for 12-15 minutes, or until the roux turns a deep brown color resembling chocolate. Be careful not to burn it.
Add the sliced sausage directly into the roux and cook for 2-3 minutes. Then, add the diced onion, bell pepper, celery, and garlic. Sauté for another 5-7 minutes, stirring often, until the vegetables are softened.
Stir in the chicken stock, diced tomatoes (with their juices), bay leaves, dried thyme, and cayenne pepper. Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for 30 minutes, stirring occasionally.
After 30 minutes, add the chicken pieces to the pot. Continue simmering for an additional 30 minutes, until the chicken is tender and cooked through.
Add the shrimp to the gumbo and cook for 5-7 minutes, or until the shrimp turn pink and are cooked through.
Turn off the heat and stir in the filé powder. Adjust seasoning with salt and black pepper to taste.
While the gumbo is cooking, prepare the rice according to the package instructions.
Serve the gumbo hot over a bed of rice. Garnish with chopped scallions and fresh parsley, if desired.
Nutrition Facts
Calories |
839 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.0 g | 62% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 11.4 g | ||
| Cholesterol | 287 mg | 96% | |
| Sodium | 1294 mg | 56% | |
| Total Carbohydrate | 37.4 g | 14% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 5.7 g | ||
| Protein | 65.9 g | 132% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 159 mg | 12% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 877 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
