Classic Cajun File Gumbo
Experience the rich, comforting flavors of Louisiana with this classic Cajun File Gumbo, a thick stew that beautifully captures the essence of southern cooking. This hearty dish is a family favorite, combining succulent chicken and spicy smoked sausage for a flavor explosion in every bite. The gumbo is thickened just right and enriched with traditional Cajun seasonings and the distinct earthiness of filé, a unique sassafras powder that elevates the dish. This recipe is flexible and can accommodate a variety of proteins according to your personal preferences, from shrimp to turkey to even alligator. Perfectly served over fluffy rice, every spoonful is filled with warmth and a hint of spice, making it an ideal meal for gatherings or a cozy night in. Pair it with some crusty French bread and a refreshing salad for a complete and satisfying dining experience.
4
Servings
500
Calories
13
Ingredients
Ingredients
Vegetable oil
1/4 cup (Used for the roux and sautéing)
Vegetable oil
2 tablespoons (For sautéing vegetables)
Flour
1/4 cup (For making roux)
Onion
1 medium (Chopped)
Green bell pepper
1 medium (Chopped)
Celery
2 stalks (Chopped)
Garlic cloves
2 (Minced)
Cooked chicken
2 cups (Diced)
Spicy smoked sausage
1 lb (Cut into slices)
Chicken broth
1 quart (For the base)
Cajun seasoning
2-3 tablespoons (To taste)
Hot pepper sauce
1 dash (For serving)
Gumbo filé
2-3 tablespoons (For serving)
Instructions
1
If using uncooked chicken, cook it until fully done and then dice into bite-sized pieces. Leftover chicken is an excellent option for this gumbo.
2
In a large stockpot over medium-high heat, add the spicy smoked sausage. Cook until lightly browned, ensuring it releases some oil. Remove from pot and set aside alongside the cooked chicken.
3
In the same pot, add 2 tablespoons of vegetable oil and sauté the chopped onion, green bell pepper, and celery until they become tender. Add the minced garlic during the last couple of minutes of cooking to prevent burning. Once done, remove and set aside with the meat.
4
Now, add 1/4 cup vegetable oil to the pot and heat until shimmering. Gradually whisk in the flour, stirring constantly to avoid clumps, and cook until the roux reaches your desired color – a darker roux for richer flavors or a lighter one for poultry and seafood.
5
Once the roux is ready, slowly whisk in the chicken broth, ensuring there are no lumps. The mixture should have a consistency similar to a thin gravy.
6
Return the cooked chicken, sausage, and sautéed vegetables back into the pot. Sprinkle in your desired amount of Cajun seasoning while stirring to combine.
7
Allow the gumbo to simmer on low heat for at least 30 minutes, stirring occasionally to prevent the roux from breaking. If using delicate proteins like shrimp, add them during the last few minutes of simmering to avoid toughening.
8
When ready to serve, incorporate a dash of hot pepper sauce and the gumbo filé, stirring well. Ladle the gumbo over bowls of rice and keep filé, hot sauce, and additional Cajun seasoning on the table for guests to customize their servings.
9
Enjoy your delicious gumbo with a side of crusty French bread and a fresh salad for a complete meal packed with flavor.
Nutrition Information
28
Fat
42
Carbs
27
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Classic Cajun File Gumbo?
Classic Cajun File Gumbo is a thick, hearty Louisiana-style stew made with chicken, spicy sausage, and gumbo filé, typically served over rice.
What are the main proteins used in this gumbo recipe?
The primary proteins in this recipe are 2 cups of cooked diced chicken and 1 lb of sliced spicy smoked sausage.
How many servings does this recipe yield?
This recipe is designed to serve 4 people.
What is gumbo filé?
Gumbo filé is a unique sassafras powder used to thicken the stew and provide a distinct earthy flavor.
How do I make the roux for this gumbo?
The roux is made by gradually whisking 1/4 cup of flour into 1/4 cup of shimmering vegetable oil, stirring constantly until it reaches the desired color.
What vegetables are included in the base of this recipe?
The recipe uses a combination of onion, green bell pepper, celery (often called the holy trinity), and minced garlic.
Can I use leftover chicken for this gumbo?
Yes, leftover chicken is an excellent and convenient option for this recipe.
What kind of sausage is recommended?
Spicy smoked sausage is recommended to provide browning and a flavor explosion in every bite.
How long should the gumbo simmer?
The gumbo should simmer on low heat for at least 30 minutes to allow the flavors to develop.
When should I add the gumbo filé?
Gumbo filé should be incorporated at the very end when the dish is ready to be served.
Can I add seafood to this recipe?
Yes, the recipe is flexible; you can add shrimp during the last few minutes of simmering.
What is the best way to serve this gumbo?
It is best served ladled over bowls of fluffy rice with a side of crusty French bread and a fresh salad.
How many calories are in one serving?
There are 500 calories per serving of this Classic Cajun File Gumbo.
What is the protein content per serving?
Each serving contains approximately 27 grams of protein.
How much fat is in a serving?
There are 28 grams of fat in one serving of this gumbo.
What are the total carbohydrates per serving?
Each serving contains 42 grams of carbohydrates.
What type of oil is used in this recipe?
The recipe uses vegetable oil for both the roux and for sautéing the vegetables.
Is this gumbo recipe spicy?
The recipe has a hint of spice from the spicy smoked sausage, Cajun seasoning, and hot pepper sauce.
How do I prevent the garlic from burning?
Add the minced garlic during the last couple of minutes of sautéing the other vegetables.
What is the purpose of the roux?
The roux acts as the thickening agent and provides a rich, deep base flavor for the stew.
Can I substitute the chicken with another meat?
Yes, the recipe is flexible and can accommodate turkey or even alligator depending on your preference.
Should I cook the chicken before adding it to the pot?
Yes, if using uncooked chicken, cook it until fully done and dice it before adding it to the gumbo.
How dark should the roux be?
You can cook it to a darker color for richer flavors or keep it lighter for a more subtle poultry flavor.
How do I ensure the broth has no lumps?
Slowly whisk the chicken broth into the roux mixture to maintain a smooth consistency.
What consistency should the gumbo base have?
The mixture should have a consistency similar to a thin gravy before adding the meats back in.
Why should shrimp be added late in the process?
Delicate proteins like shrimp should be added in the final minutes to avoid toughening.
How much Cajun seasoning is required?
The recipe calls for 2-3 tablespoons, but you should adjust it to your own personal taste.
What extra items should be kept on the table?
Keep filé, hot sauce, and additional Cajun seasoning available for guests to customize their bowls.
Is this dish suitable for gatherings?
Yes, it is an ideal meal for gatherings or a cozy night in due to its hearty and comforting nature.
How should the sausage be prepared?
The spicy smoked sausage should be cut into slices and browned in the pot to release its flavorful oils.