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Real-deal New Orleans filé gumbo
From the Kitchen of the 225 Club
Nobody consumes food from New Orleans with the same lusty gusto of the Cold, Hard Football Facts crew.
High on the list of Louisiana cuisine we covet is a tasty bowl of gumbo. This recipe comes to us from our friends at Louisiana Cookin' magazine and Pampy’s Creole Kitchen in the Crescent City’s 7th Ward. The neighborhood (like the more publicized 9th Ward) was flooded after Hurricane Katrina. But we have great news: Pampy’s finally opened last month (Dec. '06), more than a year after the hurricane flooded it.
Try out their gumbo or, better yet, the next time you’re boozin’ in the Big Easy, pay ‘em a visit.
- 2 Tablespoons vegetable oil
- 1 stick unsalted butter
- 1 cup all-purpose flour
- 1 ½ cups finely diced onion
- 1 cup finely diced green bell pepper
- 1 cup sliced green onions (scallions)
- 2 cups uncooked boneless chicken, diced
- 2 cups smoked sausage, sliced
- 2 cups hot sausage, sliced
- 3 cups ham, diced
- 3 quarts chicken stock
- 3 Tablespoons minced garlic
- 2 bay leaves
- 3 cups shrimp, peeled and de-veined
- Salt, pepper and Creole seasoning to taste (try Tony Chachere’s, available in most super markets)
- ½ pound lump crabmeat
- 1 teaspoon filé
- Steamed white rice
In a medium sauté pan over low heat, melt butter and heat oil. Slowly add flour, stirring constantly to form a roux. Continue to cook, stirring constantly, until roux reaches deep amber color (this could take a while, so be patient). Set aside to cool.
In a large pan or skillet, combine onions, bell pepper and scallions and sauté over medium-high heat until softened (about 4 to 5 minutes). Remove vegetables from pan and set aside. Add chicken, sausage and ham in the same pan and cook until lightly browned.
In a large pot, bring chicken stock to a boil. Add cooled roux, stirring with a wire whisk until incorporated. Add sautéed vegetables and the garlic and simmer over low heat for 15 minutes. Add the sautéed meat and the bay leaves and simmer for an additional 10 minutes.
Add the shrimp and cook 10 minutes. Add salt, pepper and Creole seasoning to taste. Remove from heat an add the crabmeat and filé. Serve over or with steamed white rice.
Serves 12.
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