Chicken Gumbo File Soup Recipes

Steps:

• 1. In a large stockpot place chicken, vegetables, water to cover and black peppercorns. Bring to a boil and reduce to low simmer and cook until chicken is done.
• 2. Remove chicken to cool. Strain broth and set aside. Discard vegetables. (my dog loves these added to his dog food)
• 3. SOUP: Place broth in large stockpot, add onion, bell pepper, rice, tomatoes and simmer until almost done. Add okra and cook 10 minutes longer. Taste broth if you need a bit more chicken flavor add 1-2 tablespoons chicken base (I buy at Sam's) Adjust seasoning. Chicken base can be a bit salty so don't add any more salt until you have tasted broth.

Steps:

• To make chicken stock, place all ingredients into 8-quart stockpot. Bring to a boil. Reduce heat and simmer for 30 minutes, skimming impurities off the top. Remove chicken pieces. Allow chicken to cool, remove meat from bones, and then return bones to stock. Reserve chicken meat for the gumbo. Continue to simmer stock for additional 2 1/2 hours.
• To make gumbo, begin by heating oil in a large pot (preferably an enameled cast iron or other heavy-bottomed pot) and cooking garlic, onions, peppers, and celery until soft and translucent. Add sausage, tomatoes, tomato paste, and stock. Bring to boil, reduce to simmer and add okra and reserved cooked chicken meat. Season with hot pepper sauce, cayenne, salt, pepper, and file. Simmer for 1 hour until flavors meld together. Stir in chopped parsley. Serve over hot rice and garnish with julienned scallions.

Steps:

• Season the chicken pieces with salt and pepper, then slowly brown them in the lard (or oil). When brown, remove the chicken pieces, pour off all but 2 tablespoons of the oil and whisk in the flour, making a roux.
• Add the chopped onions, parsley, and thyme and fry for several minutes. Pour in the boiling water, whisking hard, then add the bay leaf, cayenne, and country ham cubes. Bring to a boil, then turn down the heat and simmer for about an hour, until the chicken is tender.
• Pick out the chicken pieces, let cool a bit, then take off the bone -- stirring the meat back into the soup and discarding the bones and skin. Taste for seasoning again, and add as much salt and pepper as you like.
• When ready to serve, pour in the oysters with their juice and stir in the cooked rice. Turn up the heat and continue cooking for about 3 minutes. Don't let the oysters overcook. Remove gumbo from heat, and add filé powder just before taking to the table.

Steps:

• Bring the water to a boil. Add the garlic powder and the hot pepper sauce. Put the carrots and mushrooms into the pot of water. Cook for five minutes.
• Add the okra, wild rice, and chicken cubes. Turn heat to low, and cook for three hours.
• Add the spiral pasta, and cook for ten minutes. Add salt and pepper to taste. Serve hot, garnished with green onions.

Steps:

• Combine water and chicken in large pot. Bring to boil. Reduce heat and simmer until chicken is tender, about 1 hour. Using tongs, transfer chicken to strainer and cool, saving cooking liquid. Remove meat from bones in pieces.
• Heat 2 tablespoons oil in heavy skillet over medium heat. Add okra and cook until no longer sticky, stirring frequently, about 20 minutes; set aside.
• Stir flour and remaining 1/2 cup oil in heavy large Dutch oven. Cook over medium heat until deep golden brown, stirring frequently, about 6 minutes. Add 4 cups reserved chicken cooking broth, okra, andouille sausage, tomatoes with their juices, bell pepper, celery, garlic, bay leaf, salt, thyme, basil, cayenne, and pepper. Cover partially and simmer until thickened, about 1 1/2 hours.
• Spoon off any fat from surface of gumbo. Add chicken and file powder to gumbo and simmer gently 15 minutes. (If preparing ahead, cover and refrigerate. Bring to simmer before serving.) Mound rice in shallow bowls if desired. Ladle gumbo over and serve.

Steps:

• Season chicken with salt, thyme, pepper, and cayenne.
• In an iron soup pot, heat oil over medium high heat until hot, then fry chicken until golden brown.
• Pour excess oil out of pot, and reserve for roux.
• Add onions, celery, and garlic to the pot with the chicken, and cook, uncovered, over low heat until onions are wilted.
• Season flour with Creole seasoning.
• In a heavy iron pot, heat the reserved oil over medium heat to make roux.
• When oil is hot, stir flour in gradually.
• Lower heat to very low, and cook to desired darkness - golden brown to chocolate brown, stirring constantly (It is VERY important that you continue stirring constantly).
• Pour excess oil off the top to prevent the gumbo from being too rich.
• Slowly stir in water, dissolving roux.
• Add the water to the chicken mixture.
• Allow to boil over medium low heat until meat is tender.
• Serve in soup bowls with rice.
• Just before serving sprinkle parsley and a dash of file on each serving.

Steps:

• Put chicken pieces in a bowl. Blend salt, peppers, mustard, cayenne pepper, paprika, granulated garlic and file powder. Rub four teaspoons of the mixture over the chicken. Set rest of spice mixture aside.
• Put the flour in a bowl and add two teaspoons of the reserved spice mixture. Blend well.
• Heat a 10-inch skillet and add the oil. Dredge the chicken pieces in the flour mixture to coat well, shaking off excess. Reserve the leftover flour.
• When the oil is hot and almost smoking, add the chicken pieces skin side down. Cook about two minutes on one side until golden brown. Turn and cook about three minutes on the second side until nicely browned. Do this in batches so as to not crowd the pan. Drain thoroughly on paper towels.
• Pour off all but one cup of fat from the skillet. Heat this oil over high heat until it is almost smoking and add the reserved seasoned flour. Stir rapidly and constantly with a wire whisk until the mixture is golden brown. Do not burn. This is a roux.
• Add the chopped onion, celery and green pepper to the roux and stir to blend well. Remove from the heat.
• Meanwhile, bring the broth to a boil in a large saucepan.
• Add about half a cup of the roux mixture to the broth, stirring rapidly with the whisk. Continue adding the roux mixture, half a cup at a time, always stirring rapidly and constantly.
• Add the smoked sausage and stir. Cook over high heat, stirring often from the bottom, about 15 minutes.
• Add the chicken pieces, bay leaf and finely minced fresh garlic. Cook about 40 minutes, on medium-low, stirring occasionally.
• Remove the chicken pieces. Cut the meat from the bones and discard the bones. Cut the chicken into cubes or shred it and add it back to the pot. Serve with white rice or potato salad (or both) spooned into the gumbo.

Steps:

• In several large stock pots, saute celery, green peppers and onions in butter until tender. Add the next seven ingredients; bring to a boil. Stir in rice. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. , Stir in the chicken, ham, okra and shrimp if desired. Simmer for 8-10 minutes or until shrimp turn pink and okra is tender. Discard bay leaves.