Houma chicken file gumbo
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Chicken cut into serving pieces | |
| Salt and ground pepper | ||
| ½ | cup | Vegetable oil |
| 2 | larges | Onions, chopped (2 cups) |
| 1 | Green bell pepper, chopped (1 cup) | |
| 1 | quart | Water |
| 1½ | teaspoon | File powder |
| Louisiana hot pepper sauce to taste (optional) | ||
Directions
Rinse chicken and pat dry. Season with salt and pepper and reserve.
Heat oil in a large heavy pot or dutch oven over medium heat. Add onions and bell pepper. Cook, stirring for 10 to 12 minutes, until well browned. Pour off all but about 1 tablespoon of oil from pan and add chicken pieces. Brown chicken well on both sides, 12 to 15 minutes. If pan juices begin to stick and burn, add a few drops of water and stir and scrape with a spatula to loosen them. When chicken is browned, add remaining water. Simmer over medium-low heat for 20 to 30 minutes, until chicken is tender and cooked through.
Stir in file powder, remove from heat and cover for 5 minutes. Season with salt, pepper and hot sauce if desired. Serve gumbo with rice.
From "Spirit of The Harvest: North American Indian Cooking," by Beverly Cox and Martin Jacobs.
Submitted By HILDE MOTT On 01-25-95