and Smoked Sausage File Gumbo
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steamy swamplands of Louisiana are home to Cajun and
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.
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)
the chicken pieces with the cajun spice blend and
the oven to 175ºF.
a heavy casserole dish, fry the sausages until they
give up some of their fat, about 5 to 10 minutes.
and set aside - Throw away the fat.
the vegetable oil in the casserole and heat until
hot but not smoking.
the chicken and cook until browned all over, about
and keep warm in the oven.
add the flour to the oil, stirring all the time to
make a roux.
the heat down low and cook, stirring all the time,
until the roux is golden brown, about 15 minutes (don't
in the sausage, ham, onions, green pepper, celery,
spring onions, parsley and garlic.
for another 10 minutes stirring all the time.
in 4tbsp of the stock together with the chicken, sea
salt, ground black peppercorns, savory, cayenne and
well, then gradually add the rest of the stock.
up the heat and get to the boil then simmer on reduced
heat until the chicken is tender, about an hour, stirring
off the heat and let stand for 5 minutes.
for another 5 minutes.