Chicken-Andouille Filé Gumbo

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by KarlaKarla, 12/11/2009This is a wonderful recipe. I am have a husband who grew up in New Orleans and is never satisfied with New Orleans cooking outside of the Crescent City, but when I made this gumbo he loved it.

by sercook, 1/18/2009In mid-December I had a surplus of kielbasa to cook up, thanks to a generous friend, so I ended up tripling this recipe. I decided then that this would be our Christmas Eve dinner this year. The roux took a really long time - 30-40 minutes to achieve a dark brown coloring. I ended up with 12 quarts of gumbo, staying mostly true to the recipe, adding shrimp and chicken to fill it out. I was giving it away left and right. And everyone said it was some of the best gumbo they'd tasted! As it was to be reheated, I didn't add any file, and no one missed it!

by amandawoo, 6/5/2008I was disappointed in the lack of flavor in this gumbo; even after I doctored it up the best I could, it was bland. In addition, I never achieved the chocolate brown colored roux. I stirred for a very long time and followed the directions, however, the end product was different than the picture.

by Symphony.Red, 1/2/2008Great recipe; easy to make