Does anyone have recipes for Gumbo File, or File other than Cajun?
I've got about half a bottle I bought to make a meat rub created by Michael Jourdon for his restaurant in Chicago, but lost that recipe. Kind of like a spicy BBQ rub. Any good recipe for anything will do.
Okay, nobody has addressed this totally. I want to use the File I have, but not in Cajun dishes. So, What else is it good for, or to use it as?
- 1 decade agoFavorite Answer
FILE CHICKEN GUMBO:
1 (3 1/2-pound) chicken, cut into 8 pieces
2 ribs celery, roughly chopped
3 carrots, roughly chopped
2 onions, roughly chopped
2 bay leaves
5 quarts water
1/4 cup vegetable oil
4 cloves garlic, minced
2 onions, chopped finely
2 green peppers, chopped finely
3 ribs celery, chopped finely
1 pound andouille or other spicy pork sausage, thinly sliced
2 cups peeled, chopped tomatoes
1 tablespoon double concentrate tomato paste
2 1/2 quarts chicken stock
1 pound fresh or 20 ounces frozen okra, chopped into 1/2-inch pieces
Hot pepper sauce and cayenne pepper
Salt and pepper
1 tablespoon gumbo file powder
Chopped parsley, for garnish
3 pieces scallion, julienned into 2-inch pieces, for garnish
To make chicken stock, place all ingredients into 8-quart stockpot. Bring to a boil. Reduce heat and simmer for 30 minutes, skimming impurities off the top. Remove chicken pieces. Allow chicken to cool, remove meat from bones, and then return bones to stock. Reserve chicken meat for the gumbo. Continue to simmer stock for additional 2 1/2 hours.
To make gumbo, begin by heating oil in a large pot (preferably an enameled cast iron or other heavy-bottomed pot) and cooking garlic, onions, peppers, and celery until soft and translucent. Add sausage, tomatoes, tomato paste, and stock. Bring to boil, reduce to simmer and add okra and reserved cooked chicken meat. Season with hot pepper sauce, cayenne, salt, pepper, and file. Simmer for 1 hour until flavors meld together. Stir in chopped parsley. Serve over hot rice and garnish with julienned scallions.
- 1 decade ago
File is nothing more than sassafras leaves ground up. For a meat rub, I use Tony Chachere's cajun seasoning. I believe there are other cajun seasonings on the market. You can also try jerk seasoning or Emeril's essense (he has lfour different kinds). There is also another great cajun chef, Paul Prudhomme, who has a seasoning line out and one of them is meat rub. Happy cooking!Source(s): Cajun born and bred and proud of it!
- fuzzypetshopLv 41 decade ago
File, my man, is Cajun..........period ! You can buy some already made-up in grocery store like " REX " Gumbo File, or do like me and order it from the "Cajun Grocer" on de web. Stone-to-de-Bone Coon-*** food.......whooooeee !!!