Recipes 2009
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Prep Time: 2½ Hours
Yields: 8 Servings

Bayou Teche winds its way through Acadiana bisecting many Cajun villages along the way. Regardless of what bayou bank they reside on, all the people of Cajun Country are great gumbo cooks. This gumbo, or one similar to it, can be found simmering in most Acadian homes.

1 (3-pound) baking hen, fat and skin removed
1 pound low-fat smoked turkey sausage, sliced
2 tbsps filé
*1 cup oil-less roux
2 cups defatted chicken stock, unsalted
¼ cup vegetable oil
2 cups chopped onions
1 cup chopped celery
1 cup chopped bell peppers
¼ cup minced garlic
3 quarts defatted chicken stock, unsalted
1 cup sliced green onions
½ cup chopped parsley
salt substitute to taste
black pepper to taste
Louisiana hot sauce to taste

Cut hen into 8 serving pieces. Dissolve oil-less roux in 2 cups chicken stock then set aside. In a large Dutch oven, heat vegetable oil over medium-high heat. Add onions, celery, bell peppers and minced garlic. Sauté 3–5 minutes or until vegetables are wilted. Add chicken and smoked sausage. Slowly add roux/stock mixture and remaining stock, one ladle at a time, until all is incorporated. Bring to a rolling boil, reduce heat to simmer and cook approximately 2 hours. Add stock as necessary to retain volume. When chicken is tender, add green onions and parsley then season to taste using salt substitute, pepper and hot sauce. Remove from heat and stir in filé powder. Remove any excess oil by skimming the surface with a ladle. Serve over a bowl of steamed white rice.

*Oil-less roux is available in most grocery stores.



Copyright © 2009 Chef John Folse & Company.
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