Filé Fowl Gumbo
- Breasts from 3 large ducks or 2 geese slow cooked, deboned, and minced
- Broth from cooking fowl strained
- 2 tablespoons garlic powder
- 5 tablespoons Old Bay Seasoning
- 1 tablespoon oregano
- 1 tablespoon salt
- 1 tablespoon MSG
- 3 tablespoons file' powder
- 5 bay leaves
- 4 large yellow onions chopped
- 1 bunch green onions chopped
- 3 red bell peppers chopped
- 1 cup bacon drippings
- 1 1/2 cups all-purpose flour
- 20 ounces cut okra
- 2 pounds cooked shrimp shelled
- 1 1/2 pounds andouille or kielbasa sliced
Add 8 cups broth to two-gallon pot. Save stock remainder for adding later in case you like your gumbo thinner.
Mix seasonings. Add vegetables (except okra) and seasonings to broth. Stir well. Bring to boil, reduce heat, and simmer covered until onions are translucent. Remove from heat.
In heavy skillet, heat drippings and slowly whisk in flour. Stir constantly over low-medium heat until roux is a dark-chocolate brown. Take care not to burn roux. Use spatula to constantly scrape skillet. If roux begins to smoke, continue stirring but remove from heat until smoking stops, then return to heat. Be patient. This process can take 30 to 45 minutes. Remember that a burned roux will ruin your gumbo.
Remove roux from heat. Let cool for 10 minutes. Add 2 to 3 handfuls of fowl to cool a bit more. Add roux to pot. Mix well. Stir in remaining fowl, okra, and andouille. Simmer 30 minutes or until okra is tender. Add shrimp. Simmer 5 to 10 minutes.
Serve with rice. Freezes well.
This recipe yields 2 gallons.