Don't let the color scare you, this gumbo is delicious
Green gumbo. It’s undoubtedly a thing, and it’s certainly delicious.
Heartland Weekend’s resident Louisianan, Alycia Reitenbach, grew up on filé gumbo.
That’s a fancy word for ground sassafrass, which turns the roux green and helps give this gumbo its thick texture.
Traditional New Orleans style gumbo is typically cooked until it is a color a few shades from burning.
But don’t let its green color scare you.
In short, Heartland Weekend’s Nichole Cartmell says it’s the ultimate comfort food and is unquestionably worth stepping outside your comfort zone to try.
All things considered, it’s pretty easy to make and rather healthy for you.
Give this recipe a try!
Alycia’s Filé Gumbo
1 lb chicken (can substitute leftover turkey)
1 bell pepper
1 lb andouille sausage
¼ cup of oil
1 pkg Lil smokies
¼ cup of flour
1 green onion
okra (10 oz or more)
- To begin with, you’ll want to boil chicken in seasoned water and reserve broth
- Start with a quarter cup of oil and heat it. Add about a quarter cup of flour to make a roux. You may need more flour. Stir until roux looks like peanut butter
- Add a generous amount of filé. Roux should turn dark green.
- Add 2-3 cups of chicken broth and mix into roux slowly
- Once the roux is thinned out and there are no lumps, pour mixture into remaining chicken broth
- Add chopped bell pepper, onion, green onion, okra, sliced andouille, shredded chicken, and lil smokies
- Cook low and slow until heated through
It’s cooked. Now what?
Now that your gumbo is cooked, you’ll want to make sure you have a fresh pot of rice ready. Gumbo is best served over rice.
This style of gumbo is not particularly spicy, so if you like a little heat, we recommend adding the hot sauce of your choice to your bowl.
And, most important, make sure you have a hot pan of cornbread to go with it!
According to Alycia, there’s nothing better than sopping up all that yummy broth with cornbread.
BONUS: CORNBREAD RECIPE
- 1 cup Cornmeal
- 1 cup flour
- 1 tsp Salt
- 4 tsp Baking Powder
- 1 cup Buttermilk
- 1 egg
- ¼ cup oil—heated in cast iron skillet
- First thing to remember, heat 1/4 cup oil in the cast iron skillet that you plan to cook the cornbread in
- Then, combine cornmeal, flour, salt, and baking powder in a metal or glass bowl.
- After that’s mixed well, add the egg and buttermilk and mix until well combined
- Pour the hot oil into the bowl and stir carefully (otherwise, it may splatter and burn you)
- Dump the mixture into the hot cast iron skillet and spread the mixture to the edge of the pan
- Then, bake for 20 minutes at 425°
- Finally, carefully flip the cornbread out of the skillet onto a plate
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