New Orleans Filé Gumbo

New Orleans Creole Filé Gumbo

Ingredients: Makes 10-12 servings

• 1 pound Savoie's smoked turkey tasso

• 3 pounds chuck roast, seasoned with salt and pepper

• 1 pounds beef smoked sausage

• 1 pound chicken breast

• 2 pounds shrimp, seasoned, peeled and deveined

• 2 cups chopped onion

• ¼ cup chopped garlic

• 3 green onions, chopped

• ½ green bell pepper, chopped

• 2 teaspoons thyme leaves

• 5 bay leaves

• ⅔ cup olive oil oil

• 4 tablespoons flour

• 2 tbsp salted butter

• 10 cups water

• Filé powder

Directions:

1. Cube roast and slice sausages.

2. Heat oil in an eight to ten-quart pot.

3. Add roast chunks to brown; remove from pot.

4. Add chicken to brown; remove from pot.

5. Add sausage to brown; remove from pot.

6. Add onions, bell pepper, and celery and cook until tender.

7. Add garlic and cook until aromatic.

8. Sprinkle flour over seasonings and stir well to begin making roux.

9. Roux: Takes approximately 20 minutes to cook flour until dark brown.

10. Add water and bring to a simmer. Add salt and pepper to taste.

11. Add roast, chicken, and sausage.

12. Add bay leaf and dried thyme to gumbo. Simmer gumbo for 45-60 minutes or until chuck roast is tender.

13. Add shrimp and other seasonings and cook five minutes. Turn off heat.

14. Add filé powder (to taste) and stir into gumbo. Serve over cooked rice.

15. Serves 10 to 12.

    
    

Nutrition Facts Per Serving:

• Calories: 520 kcal

• Carbohydrates: 7g

• Fat: 34g

• Fiber: 1g

• Sugar: 1g

• Protein: 44g

• Sodium: 980mg