Chicken Gumbo Filé

Recipe from Oxmoor House

More 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


  1. Brown chicken in hot oil in a large stock pot. Remove chicken and set aside, reserving pan drippings in stock pot.
  2. 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.
  3. 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.
  4. Add oysters and simmer, uncovered, 5 minutes; stir in parsley and onion tops and cook an additional 5 minutes. Remove from heat.
  5. Stir in filé powder to thicken gumbo. Ladle gumbo over hot cooked rice in individual serving bowls and serve immediately.
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