Source: Midwest Living


Recipe Summary



Ingredient Checklist


For roux:
  • In a heavy medium saucepan, use a wooden spoon to combine flour and oil until smooth. (Make sure the mixture is smooth.) Cook and stir constantly over medium to medium-high heat about 25 to 30 minutes or until the roux is a dark reddish color (the color of a tarnished copper penny).

  • In a 6- to 8-quart Dutch oven, combine water, onions, green onions, garlic, chicken bouillon and Cajun seasoning. Bring to boiling; reduce heat. Gradually stir roux into onion mixture, mixing well. Add chicken and sausage. Bring to boiling; reduce heat. Simmer, uncovered, for 1 hour, stirring occasionally.

  • Stir in file powder, salt, and black pepper. Cook, uncovered, for 10 minutes more, stirring frequently. Season to taste. Serve with hot cooked rice. Makes 10 servings.

Advance tailgating preparation:

Prepare gumbo recipe as directed; store in a covered container in the refrigerator for up to 24 hours. To reheat, transfer gumbo to Dutch oven. Cook over medium-low heat, stirring frequently, until heated through. To tote: Transfer gumbo to an oval 5-1/2-quart slow cooker. Cover tightly. Place hot cooked rice in a tightly covered container. Transport in an insulated carrier or container. Serve within 1 hour.

Nutrition Facts

529 calories; fat 29g; cholesterol 103mg; saturated fat 8g; carbohydrates 32g; insoluble fiber 2g; protein 32g; vitamin a 97.2IU; vitamin c 7.1mg; sodium 1256mg; calcium 60.6mg; iron 3.2mg.