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File Gumbo

 

33

Yield

12

servings

Prep

20

min

Cook

1

hrs

Ready

2

hrs

Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

1 each chicken
3-3 1/2 pound, whole
*
1 ½ pounds andouille
sausage, sliced
*
1 cup white onion
chopped
½ cup celery
chopped
¼ cup scallions, spring or green onions
chopped
¼ cup sweet red bell peppers
chopped
*
2 each garlic cloves
minced
1 each bay leaves
*
½ teaspoon cayenne pepper
ground
*
½ cup butter
softened
1 gallon water
*
1 x salt
to taste
*
1 x black pepper
to taste
*
1 x file' powder
*

Directions

In a 7 quart stock pot boil whole chicken until meat separates from bone.

Remove meat and return bones and all organs except liver and simmer ½ hour to make stock.

Strain and skim fat.

Return stock to pot.

Heat butter in cast iron skillet and add flour.

Stir with wooden spoon until roux becomes dark brown.

Add onions, celery, scallions and bell pepper.

Sauté for five minutes, then add to stock.

In skillet, lightly brown chicken and andouille with garlic, cayenne, salt and pepper.

Drain off fat from sausage and add meat to stock with one bay leaf.

Simmer for one hour at a very low boil.

Immediately before serving sprinkle with file powder and serve over bowl of rice.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 45g (1.6 oz)
Amount per Serving
Calories 8087% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 61mg 3%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 2%
Sugars g
Protein 1g
Vitamin A 6% Vitamin C 4%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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