Yield: Yields about 4 quarts.
Servings: eight to ten.
Do not add filé powder to the entire pot of gumbo. If gumbo is reheated with filé powder in it, the filé will become stringy and unpleasant.
Make Ahead Tips
Store gumbo in the refrigerator for up to three days and then reheat gently before serving. As with many stews and braises, gumbo tastes better the second day. You can also freeze it for up to eight months. Simply transfer to freezer-safe containers.
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This 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.
In 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!
I 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.
Great recipe; easy to make
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