Chicken-Andouille Filé Gumbo

Chicken-Andouille Filé Gumbo
Photo by Scott Phillips


  • Louisiana-style hot sauce, to taste
  • 1 lb. andouille sausage or other spicy smoked pork sausage, sliced in half lengthwise, then cut into 1/3-inch-thick half-moon slices
  • Kosher salt and freshly ground black pepper
  • ¼ cup hot cooked white rice per serving
  • 1 cup chopped green bell pepper
  • 2 quarts low-salt chicken broth
  • 3 cloves garlic, minced
  • + 9 more ingredients
    • 1 large white onion, coarsely chopped
    • ½ cup vegetable oil
    • 2 bay leaves
    • 3 stalks celery, coarsely chopped
    • 1 bunch scallions, thinly sliced (dark- and light-green parts only)
    • One 3- to 4-lb. chicken, cut into 8 pieces
    • 1 cup all-purpose flour
    • ½ to 1 tsp. filé powder per serving
    • 2 tsp. dried thyme

Heat a heavy-duty 12-inch skillet over medium-high heat until hot, 1 to 2 minutes. Add the andouille and cook, stirring occasionally with a wooden spoon, until well browned, 4 to 6 minutes. Transfer to a large bowl. Add 1/2 cup water to the skillet and immediately scrape the bottom with a wooden ...

View full recipe at Fine Cooking


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