Fil Gumbo

Dive into the heart of Louisiana cuisine with this soul-warming Filé Gumbo recipe, a rich and flavorful Creole classic. Featuring tender chicken thighs, smoky andouille sausage, succulent shrimp, and the deep, nutty essence of a perfectly crafted roux, this dish is a celebration of bold flavors. A medley of aromatic veggies—onion, bell pepper, celery, and garlic—combine with spices like cayenne, thyme, and bay leaves to create a broth that's both hearty and robust. The iconic filé powder, made from ground sassafras leaves, lends a signature earthy finish while thickening the gumbo to perfection. Served over fluffy long-grain rice and garnished with fresh scallions and parsley, this gumbo is a comforting, one-pot feast that’s perfect for gatherings or cozy nights in. Whether you're craving authentic Southern comfort food or looking to try a classic Mardi Gras favorite, this homemade gumbo delivers irresistible depth and warmth in every bite.

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 6

Ingredients

• 0.5 cup vegetable oil
• 0.5 cup all-purpose flour
• 1 pound andouille sausage
• 1 pound boneless, skinless chicken thighs
• 1 large yellow onion
• 1 large green bell pepper
• 3 celery stalks
• 4 garlic cloves
• 6 cups chicken stock
• 1 14-ounce can canned diced tomatoes
• 2 bay leaves
• 1 teaspoon dried thyme
• 0.5 teaspoon cayenne pepper
• 1 pound shrimp, peeled and deveined
• 2 teaspoons filé powder (ground sassafras leaves)
• 2 cups long-grain white rice
• 2 scallions (optional, for garnish)
• 2 tablespoons fresh parsley (optional, for garnish)
• 0 to taste salt
• 0 to taste black pepper

Directions

Step 1

Thinly slice the andouille sausage and cut the chicken thighs into bite-sized pieces. Dice the onion, bell pepper, celery, and mince the garlic.

Step 2

Heat a large, heavy-bottomed pot or Dutch oven over medium heat. Add the vegetable oil and whisk in the flour to start the roux. Stir constantly for 12-15 minutes, or until the roux turns a deep brown color resembling chocolate. Be careful not to burn it.

Step 3

Add the sliced sausage directly into the roux and cook for 2-3 minutes. Then, add the diced onion, bell pepper, celery, and garlic. Sauté for another 5-7 minutes, stirring often, until the vegetables are softened.

Step 4

Stir in the chicken stock, diced tomatoes (with their juices), bay leaves, dried thyme, and cayenne pepper. Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for 30 minutes, stirring occasionally.

Step 5

After 30 minutes, add the chicken pieces to the pot. Continue simmering for an additional 30 minutes, until the chicken is tender and cooked through.

Step 6

Add the shrimp to the gumbo and cook for 5-7 minutes, or until the shrimp turn pink and are cooked through.

Step 7

Turn off the heat and stir in the filé powder. Adjust seasoning with salt and black pepper to taste.

Step 8

While the gumbo is cooking, prepare the rice according to the package instructions.

Step 9

Serve the gumbo hot over a bed of rice. Garnish with chopped scallions and fresh parsley, if desired.

Nutrition Facts

Serving size	4949.1 grams (4949.1g)

Amount per serving	% Daily Value*
Calories	5496

Total Fat 333.90g	428%
Saturated Fat 81.20g	406%
Polyunsaturated Fat 70.70g
Cholesterol 1989mg	663%
Sodium 10281mg	447%
Total Carbohydrate 230.60g	84%
Dietary Fiber 20.70g	74%
Total Sugars 31.60g
Protein 405.70g	811%

Vitamin D 32IU	159%
Calcium 795mg	61%
Iron 35mg	197%
Potassium 5325mg	113%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.1%

Protein: 29.2%

Carbs: 16.6%