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Recipe for :

Chicken and Smoked Sausage File Gumbo

Seasoned PioneersThis recipes comes Seasoned Pioneers who are suppliers of spices, herbs, etc online. In their own words:

"Our ingredient range is exceptional, featuring over one hundred exotic spices, herbs, peppercorns, chillies, and other specialist ingredients, including many fully certified organic lines. To ensure authenticity we produce our spice blends in-house by hand to strictly original recipes.

Selected spices are dry-roasted together to fully release and marry their flavours and aromas".

To visit the web site < click here >

The steamy swamplands of Louisiana are home to Cajun and Creole cuisine.

Fashioned from colonial influences, a stylish mix of French and Spanish sophistication together with the fire of Africa creates highly imaginative and powerful flavours. Authentic dishes often feature fresh seafood, such as crayfish and shrimp, heavily spiced in jambalayas and thick stews known as gumbos.

Ingredients

4 serving size pieces Chicken
2 tsp Cajun Spice Blend
360g / 3/4 lb thickly sliced Smoked Pork Sausage
3 tbsp Vegetable Oil
4 tbsp Plain Flour
120g / 4oz lean and baked Ham, cut into small cubes
2 chopped Onions
1 chopped Green Pepper
2 stalks chopped Celery
4 thinly sliced Spring Onions
1 tbsp chopped Fresh Parsley
2 finely chopped Garlic Cloves
1 litre / 1 3/4 pints Chicken Stock
1 tsp Sea Salt
1 tsp crushed Black Peppercorns
1 tsp Savory
1/4 tsp Cayenne Pepper
2 crushed Bay Leaves
3 tsp File Powder
4 servings Long Grain Rice (Jasmine rice preferable)

Method
  • Rub the chicken pieces with the cajun spice blend and set aside.
  • Preheat the oven to 175ºF.
  • In a heavy casserole dish, fry the sausages until they give up some of their fat, about 5 to 10 minutes.
  • Drain and set aside - Throw away the fat.
  • Put the vegetable oil in the casserole and heat until hot but not smoking.
  • Add the chicken and cook until browned all over, about 15 minutes.
  • Drain and keep warm in the oven.
  • Gradually add the flour to the oil, stirring all the time to make a roux.
  • Turn the heat down low and cook, stirring all the time, until the roux is golden brown, about 15 minutes (don't burn!)
  • Mix in the sausage, ham, onions, green pepper, celery, spring onions, parsley and garlic.
  • Cook for another 10 minutes stirring all the time.
  • Mix in 4tbsp of the stock together with the chicken, sea salt, ground black peppercorns, savory, cayenne and bay leaves.
  • Stir well, then gradually add the rest of the stock.
  • Whack up the heat and get to the boil then simmer on reduced heat until the chicken is tender, about an hour, stirring frequently.
  • Take off the heat and let stand for 5 minutes.
  • Stir in the file powder.
  • Leave for another 5 minutes.
  • Serve with the rice.

Serves 4

Seasoned Pioneers
Seasoned Pioneers

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