Chicken Gumbo Filé

Recipe from

Oxmoor House


1 (5-pound) stewing hen, cut up
3/4 cup plus 2 tablespoons vegetable oil
1/4 cup plus 2 tablespoons all-purpose flour
1 1/2 cups chopped onion
3 quarts water
1 tablespoon salt
1 1/2 teaspoons pepper
1 (12-ounce) container Standard oysters, drained
2 tablespoons chopped fresh parsley
2 tablespoons chopped green onion tops
2 teaspoons filé powder
Hot cooked rice


Brown chicken in hot oil in a large stock pot. Remove chicken and set aside, reserving pan drippings in stock pot.

Add flour to pan drippings; cook over low heat, stirring constantly, 50 minutes or until roux is the color of a copper penny. Add chopped onion, and cook 1 minute, stirring constantly.

Gradually add 3 quarts water to roux, stirring until well blended. Add reserved chicken, salt, and pepper. Bring mixture to a boil. Reduce heat, and simmer, uncovered, 2 hours, stirring occasionally.

Add oysters and simmer, uncovered, 5 minutes; stir in parsley and onion tops and cook an additional 5 minutes. Remove from heat.

Stir in filé powder to thicken gumbo. Ladle gumbo over hot cooked rice in individual serving bowls and serve immediately.