New Orleans File Gumbo

Photo: flickr user dsb nola

Ingredients

1 pound Creole or smoked sausage, sliced ½" thick

1/2 pound lean baked ham, cut into ½" cubes

1 fryer, cut up

1/2 pound shrimp, peeled

1/2 pound white fish fillets

1/2 cup chopped green pepper

1/2 cup thinly sliced green scallion

2 tablespoons finely minced parsley

1 tablespoon finely minced garlic

2 cups chopped onion

1 lg. ham bone, cut into 3" lengths (optional)

2/3 cup vegetable oil

2/3 cup flour

2 qt. cold water

3 1/2 teaspoons salt (less if cooking with ham bone)

1 1/4 teaspoons freshly ground black pepper

1 teaspoon dried thyme

3 whole bay leaves

2 1/2 -3 tbsp. file powder

1/8 teaspoon cayenne

1/2 teaspoon dried marjoram

Preparation

This is one of the richest Cajun gumbos, and makes a hearty and unusual dinner. Be sure to include plenty of sausage from the pot, along with a piece of chicken in each serving.

After assembling the ingredients for the gumbo base, heat the oil in a heavy 7-8 quart pot or kettle over high heat. Brown the chicken parts in the hot oil, turning several times to ensure even browning. When the chicken is brown, remove it to a hearted platter and place, uncovered, in a preheated 175 degree oven to keep it warm.

Make the roux by gradually adding the flour to the oil in the pot, stirring constantly. Cook over low heat until a dark brown roux (the color of peanut butter) is formed. Do not try to hurry this step. The roux is the most important part of any gumbo base, and will take approximately 20-30 minutes of stirring to get it right. It's worth the wait.

When the roux reaches the right color, quickly add the sausage, onion, green pepper, scallion tops, ham, parsley and garlic. Continue cooking over low heat for 10 minutes more, still stirring, then add 1/4 cup of the water, the reserved chicken pieces and all the seasonings except the file powder; mix thoroughly. Gradually stir in the rest of the water. Raise the heat and bring to a boil, then lower the heat and simmer the gumbo for 50 minutes to 1 hour, or until the chicken parts are tender.

Before serving, bring the gumbo back to a boil and add the shrimp and fish. Simmer just until the shrimp turn pink, about 10-12 minutes. Remove the pot from the heat and let the simmer die down. Add the file powder and stir. Let the gumbo stand in the pot for 5 minutes after adding the file, then serve in gumbo bowls or deep soup bowls over boiled rice.

If this recipe makes too much for your family to eat at one time, take only the amount you want to serve and add the file to it. The leftovers, or "lagniappe" (another marvelous meal), should be stored in the refrigerator, and the file added after reheating.