I am a sucker for a good bowl of gumbo! I can literally eat it year round. There’s something about a big warm bowl full of tender chicken breasts ( I’m not a fan of chicken on the bone in my gumbo), my favorite sausages, and tons of seasonings. It’s funny, growing up I would always pick the onion, and bell peppers out of my food. Now, I can’t get enough of them!
Gumbo is one of my favorite foods. It could literally be 100 degrees outside and if I have a craving for a bowl, you better believe I’m going to pull out the ingredients to cook a pot full. I call my gumbo, “filé gumbo”; because I use a lot of gumbo filé (which explains the color).
Call me crazy, but a fresh bowl of gumbo on a long day just makes me feel better inside. My love for food feeds my passion to cook and become better. Enjoy my recipe.
The Petite Cook’s Filé Gumbo
3 large skinless chicken breasts diced
6-8 Beasley’s Green Onion Jalapeño Smoked Sausages or Andouille Sausages, Sliced
1 Green Bell Pepper Diced
1 White onion Diced
5-6 stalks of celery diced
8 cups water
4-6 Chicken bullion Cubes (depending on the size and the brand)
2 tbsp gumbo filé (or to taste)
3 heaping tbsp Roux (homemade or store bought)
1 tsp Salt
1 1/2 tbsp Tony Chacheres Seasoning
1 tsp black pepper
Note: Everything I cook is seasoned to taste. Add more or less of the seasonings if you want. I also skim off any grease from the top of the gumbo before serving.
Pour water into large pot, add chicken, onion, bell pepper, celery, chicken bullion, salt, pepper, and tony chacheres to pot. On high heat bring the chicken and seasonings to a boil. Once boiling add roux making sure to stir so the roux can dissolve. After the roux has dissolved add sausage and gumbo filé. Lower heat to medium low heat. Let simmer 30 minutes, Season to taste. Drop heat to low, cover the pot and allow to simmer 1-2 hours. Pour over rice and enjoy!