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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 4 |
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This is my mom's recipe, which she sent to me while I was far from home on a Supar Bowl Sunday and craving a good meal to remind me of great family moments during Super Bowls past. I've had it over rice and couscous, and rice is better, but couscous is good, too. Ingredients:
1 cup flour |
3 quarts water or 3 quarts chicken broth |
1/3 cup vegetable oil |
4 chicken breasts or 6 chicken legs-thighs |
shelled shrimp (optional) |
2 medium chopped onions |
1 garlic clove, chopped |
3 green peppers, finely chopped |
4 pieces celery, chopped |
1 tablespoon file powder (fee-lay) |
1 teaspoon cayenne pepper |
1 bay leaf |
1 teaspoon dried thyme |
1 1/2 teaspoons ground black pepper |
1/2 lb smoked ham or 1/2 lb sausage, chopped |
1/2 cup green onion, finely chopped |
2 tablespoons parsley, finely chopped |
Directions:
1. To make dry roux, heat a large (heavy) pan over med/high heat. Add the flour and stir constantly from the middle out until flour is the color of cinnamon (~30 min).
2. Take the roux out of the skillet and set aside in a bowl.
3. Bring water or broth to a boil and simmer over med/high heat.
4. In a large, heavy skillet heat oil until hot but not smoking. Brown chicken until golden (~3 min on each side).
5. Drain meat on paper towels and add to simmering water or broth.
6. Drain all but 3 tbspns. oil from pan and add onions, garlic, peppers, celery, and file powder. Cook over med. heat until onions are soft (~10 min). (The file will become ropy at first, but will liquefy as it cooks.).
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