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Flavorful New Orleans Chicken and Sausage Gumbo Recipe with File Powder

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A rich and soulful New Orleans gumbo featuring smoky sausage, tender chicken, and the unique flavor of file powder. This recipe is approachable, quick, and perfect for a comforting meal.

Ingredients

Scale
  • Chicken thighs, boneless and skinless, cut into chunks
  • Andouille sausage or smoked sausage, sliced
  • 1/2 cup all-purpose flour
  • 1/2 cup vegetable oil or peanut oil
  • 1 onion, finely chopped
  • 1 green bell pepper, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth or stock
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon file powder (ground sassafras leaves)
  • Hot sauce or cayenne pepper (optional)
  • Green onions for garnish (optional)
  • Cooked white rice (to serve traditional-style, optional)

Instructions

  1. Cut chicken thighs into 1½-inch chunks, slice sausage into ¼-inch rounds, and finely chop onions, celery, and bell peppers. Mince the garlic and set aside.
  2. In a Dutch oven over medium-low heat, combine ½ cup all-purpose flour and ½ cup vegetable oil. Stir constantly with a wooden spoon, scraping the bottom to prevent burning. Cook the roux until it darkens to a deep caramel brown color, about 20-25 minutes.
  3. Stir in the chopped onions, celery, and bell peppers. Cook until softened and translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
  4. Push the veggies to the side and add the chicken chunks to the pot. Brown lightly on all sides. Add the sausage slices and cook until they release their smoky oils.
  5. Pour in 4 cups chicken broth, stirring to combine and scraping any browned bits from the bottom. Add bay leaves and dried thyme. Season with salt and black pepper. Bring to a gentle simmer.
  6. Reduce heat to low and let the gumbo simmer uncovered for 30 minutes, stirring occasionally. Add broth or water if it becomes too thick.
  7. Remove the pot from heat and sprinkle 1 tablespoon of file powder evenly over the gumbo. Stir gently to thicken and flavor the gumbo.
  8. Taste and adjust seasoning with hot sauce or cayenne pepper if desired. Remove bay leaves before serving.
  9. Serve hot over cooked white rice and garnish with sliced green onions if desired.

Notes

Cook the roux slowly over medium-low heat and stir constantly to avoid burning. Add file powder only at the end after removing from heat to prevent stringy texture. Adjust thickness by adding broth or water as needed. Gumbo flavors deepen overnight; leftovers reheat well with a splash of broth.

Nutrition

Keywords: New Orleans gumbo, chicken gumbo, sausage gumbo, file powder, Cajun recipe, Creole stew, one pot meal, comfort food

Find it online: https://tomyumy.com/flavorful-new-orleans-chicken-and-sausage-gumbo-recipe-with-file-powder-easy-step-by-step-guide/