Chicken Gumbo File Soup Recipe

Name: Chicken Gumbo File Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs chicken, cut up; salt, to taste; black pepper, freshly ground, to taste; 1 tablespoon lard (vegetable oil fine too); 2 tablespoons flour; 1 large onion, chopped; 2 tablespoons parsley, minced; 1/4 teaspoon thyme, crushed; 10 cups boiling water; 1 bay leaf; 1/2 lb country ham, cubed (smoked ham fine too); 1/2 teaspoon ground cayenne pepper; 1 quart oyster, with liquid; 2 teaspoons file powder

Servings: persons

3 lbs chicken, cut up
salt, to taste
black pepper, freshly ground, to taste
1 tablespoon lard (vegetable oil fine too)
2 tablespoons flour
1 large onion, chopped
2 tablespoons parsley, minced
1/4 teaspoon thyme, crushed
10 cups boiling water
1 bay leaf
1/2 lb country ham, cubed (smoked ham fine too)
1/2 teaspoon ground cayenne pepper
1 quart oyster, with liquid
2 teaspoons file powder

1
Season the chicken pieces with salt and pepper, then slowly brown them in the lard (or oil). When brown, remove the chicken pieces, pour off all but 2 tablespoons of the oil and whisk in the flour, making a roux.
2
Add the chopped onions, parsley, and thyme and fry for several minutes. Pour in the boiling water, whisking hard, then add the bay leaf, cayenne, and country ham cubes. Bring to a boil, then turn down the heat and simmer for about an hour, until the chicken is tender.
3
Pick out the chicken pieces, let cool a bit, then take off the bone -- stirring the meat back into the soup and discarding the bones and skin. Taste for seasoning again, and add as much salt and pepper as you like.
4
When ready to serve, pour in the oysters with their juice and stir in the cooked rice. Turn up the heat and continue cooking for about 3 minutes. Don't let the oysters overcook. Remove gumbo from heat, and add file powder just before taking to the table.

5998

kcal

Calories

619

Fat

Carbs

116

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 lbs chicken, cut up, salt, to taste, black pepper, freshly ground, to taste, 1 tablespoon lard (vegetable oil fine too), and more.

Yes, Chicken Gumbo File Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Gumbo File Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions