Hailing from Natchitoches, La., my grandma made an amazing gumbo. I’ve modified it a bit to fit into my family’s busy lifestyle (she actually deboned the meat and made homemade stock). Gumbos are often differentiated by the type of thickening agent used – okra, roux or filé powder. Grandma used a roux-filé combination, but, if you don’t have filé on hand, simply cook the roux for a shorter time. The longer it’s cooked the less thickening power it will have. Makes 6 servings.
9 boneless/skinless chicken thighs (or equivalent squirrel, rabbit or wild turkey meat)
2 tablespoons creole seasoning (I recommend Tony Chachere’s)
Black pepper to taste
Olive oil
1 cup chopped celery
1 cup chopped onion
1 cup chopped green pepper
2 tablespoons chopped garlic
2 tablespoons Louisiana hot sauce (or to taste)
3 tablespoons Worcestershire sauce
2 bay leaves
1 teaspoon parsley
48 ounces chicken broth
13 ounces chopped andouille or other smoked sausage
? cup bacon drippings or vegetable oil
? cup flour
3–4 tablespoons filé powder (optional)*
Cooked rice
1. Season chicken with creole seasoning and pepper. Place in a slow cooker.
2. In a large skillet, heat some olive oil and sauté the celery, onion, green pepper and garlic until soft.
3. Add these ingredients to the slow cooker, along with the hot sauce, Worcestershire sauce, bay leaves and parsley. Add chicken broth and cook on low for 7–8 hours.
4. During the last hour, add the sausage.
5. In a separate pan, make a roux of bacon drippings or vegetable oil and flour by cooking it over low heat – stirring often. Do not burn, but cook until it turns a golden color.
6. Add several cups of the hot chicken broth from the slow cooker to the roux to thicken the broth. Add the broth back into the slow cooker.
7. If adding filé powder,* sprinkle it in right before serving. Serve over hot cooked rice.
9 boneless/skinless chicken thighs (or equivalent squirrel, rabbit or wild turkey meat)
2 tablespoons creole seasoning (I recommend Tony Chachere’s)
Black pepper to taste
Olive oil
1 cup chopped celery
1 cup chopped onion
1 cup chopped green pepper
2 tablespoons chopped garlic
2 tablespoons Louisiana hot sauce (or to taste)
3 tablespoons Worcestershire sauce
2 bay leaves
1 teaspoon parsley
48 ounces chicken broth
13 ounces chopped andouille or other smoked sausage
? cup bacon drippings or vegetable oil
? cup flour
3–4 tablespoons filé powder (optional)*
Cooked rice
1. Season chicken with creole seasoning and pepper. Place in a slow cooker.
2. In a large skillet, heat some olive oil and sauté the celery, onion, green pepper and garlic until soft.
3. Add these ingredients to the slow cooker, along with the hot sauce, Worcestershire sauce, bay leaves and parsley. Add chicken broth and cook on low for 7–8 hours.
4. During the last hour, add the sausage.
5. In a separate pan, make a roux of bacon drippings or vegetable oil and flour by cooking it over low heat – stirring often. Do not burn, but cook until it turns a golden color.
6. Add several cups of the hot chicken broth from the slow cooker to the roux to thicken the broth. Add the broth back into the slow cooker.
7. If adding filé powder,* sprinkle it in right before serving. Serve over hot cooked rice.
* What is filé powder?
Filé powder (aka gumbo powder) can be found at roadside stands “down south,” online at www.spicesetc.com, or you can make your own. Imparting an earthy flavor, it’s simply ground sassafras leaves. Sassafras albidum is found throughout eastern and southern North America. To make your own powder, cut leaves in fall and hang them to dry in a cool, shady place. Remove stems and leaf stalks and grind leaves in small batches with either a mortar and pestle or a food processor.
Filé powder (aka gumbo powder) can be found at roadside stands “down south,” online at www.spicesetc.com, or you can make your own. Imparting an earthy flavor, it’s simply ground sassafras leaves. Sassafras albidum is found throughout eastern and southern North America. To make your own powder, cut leaves in fall and hang them to dry in a cool, shady place. Remove stems and leaf stalks and grind leaves in small batches with either a mortar and pestle or a food processor.
Patricia Strutz 
