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Gumbo File




Source of Recipe


Chef George Jack CCE, of Le Cordon Bleu Programs at The Cooking and Hospitality Institute of Chicago


List of Ingredients




# 4- 8 ounce chicken breasts
# 1 pound smoked spiced sausage
# 1 cup of cooking oil
# 1 cup of bread flour

Medium dice:
# 1 sweet green bell pepper
# 1 sweet red bell pepper
# 1 large yellow onion
# 4 stalks celery
# 4 cloves garlic
# 1 large can plum tomatoes

Seasoning
# Salt, black pepper, cayenne pepper
# Gumbo file
# 2 bay leaves
# 2 quarts chicken stock
# boiled long grain rice
# 1 pound sliced okra

Recipe



1. Sauté sliced chicken breast (seasoned). Sauté sliced sausage and set aside.

2. Make roux by heating oil and adding flour. Cook until nut brown, while stirring frequently.

3. Add peppers, onions, celery, and garlic sweat until soft.

4. Add tomatoes, chicken, sausage and chicken stock.

5. Cook until mixture thickens about 15-20 minutes. Add okra during the last 5 minutes of cooking.

6. Serve with steamed rice and garnish with chopped parsley.