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“This is a recipe for a classic, dark brown, shrimp gumbo in true Louisiana Cajun country fashion. Serve over rice. Browning the chicken pieces in the oil used for the roux adds flavor to the dish. I use the cooked chicken for chicken salad. File is added off the heat to thicken the gumbo. If added while the gumbo is still cooking, it may become stringy and unpleasant. File is ground sassafras leaves. It is available in many supermarkets.”


Ingredients:


  • 1 pound

    smoked sausage, cut into 1/4 inch rounds

  • 1/2 cup

    vegetable oil

  • 1 (4 pound)

    chicken, cut into parts

  • 2/3 cup

    all-purpose flour

  • 2 cups

    chopped onion

  • 1/2 cup

    chopped green onions

  • 2/3 cup

    green bell pepper, finely chopped

  • 2 tablespoons

    chopped fresh parsley

  • 1 tablespoon

    minced garlic

  • 2 pounds

    medium shrimp – peeled and deveined

  • 8 cups

    water

  • salt to taste

  • ground black pepper to taste

  • 1/8 teaspoon

    cayenne pepper

  • 1 teaspoon

    dried thyme

  • 2

    bay leaves

  • file powder

Directions:









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