Chicken & Shrimp File Gumbo

  • Servings : 5
  • Prep Time : 20m
  • Cook Time : 1:20 h
  • Ready In : 1:40 h
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Nutritional Info

This information is per serving.

  • Calories

  • Calories from Fat

  • Total Fat

  • Saturated Fat

  • Trans Fat

  • Cholesterol

  • Sodium

  • Carbohydrates

  • Dietary Fiber

  • Sugar

  • Protein

  • Serving Size

    1 cup rice, 13-oz (380g) gumbo

Gumbo is a Cajun soup or stew you can make dozens of different ways. Gumbos are usually made using chicken or seafood, but you can omit the meat for a vegetarian gumbo.

Many gumbos start with a rue, a mixture of cooked flour and oil, for flavor and thickening. This easy recipe uses gumbo file (ground sassafras leaves) to flavor and thicken the gumbo.


  • Seasoning
  • 1/2 teaspoon (2.5ml) cayenne pepper (adjust to taste)
  • 1 teaspoon (5ml) paprika
  • 1 teaspoon (5ml) kosher salt
  • 1/2 teaspoon (2.5ml) ground white pepper
  • 1/2 teaspoon (2.5ml) ground black pepper
  • 1/2 teaspoon (2.5ml) ground dry thyme
  • 1/2 teaspoon (2.5ml) oregano
  • 1-2 bay leaves
  • 1 teaspoon (5ml) garlic, minced
  • 2-3 tablespoons (30-45ml) gumbo file
  • Remaining Ingredients
  • 3 oz. (81g) andouille sausage, halved and sliced thin
  • 2-3 celery stacks, diced
  • 1 medium onion, diced
  • 1 green or red bell pepper, diced
  • 8 oz (183g) canned low sodium tomato sauce
  • 1/2 cup (120ml) water
  • 4 cups (1000ml) low sodium chicken stock
  • 8 oz. (225g) cooked chicken breast, diced
  • 1 lb. (450g) medium raw shrimp, peeled and deveined
  • 2 tablespoons (30ml) olive oil
  • 1 1/2 cups (300g) long grain white or brown rice

Method of Preparation

Step 1

In a large sauce pan or Dutch oven, heat oil over medium heat and cook andouille until lightly browned.

Step 2

Add onion, celery and pepper and cook stirring frequently until softened, about 5 minutes.

Step 3

Add spices and cook 2 to 3 minutes, scrapping bottom of pan in necessary.

Step 4

Add tomato sauce. Pour water into can and swish to thin remaining sauce in can. Add to pan

Step 5

Add chicken broth. Bring to boil, reduce heat and simmer 50 to 60 minutes, uncovered, stirring occasionally.

Step 6

Meanwhile, cook rice per package directions or in 2 quarts of rapidly boiling water. Drain.

Step 7

Add chicken and shrimp to pan, cover, and poach shrimp 5 to 10 minutes or until cooked through.

Step 8

To serve, mound about 1 cup of rice in the center of the dish and surround with gumbo.