Type what you have

Ingredients

• ✓ file powder
• kosher salt
• paprika
• brown sugar
• thyme
• dill weed
• oregano
• basil
• black pepper
• garlic powder
• onion powder
• cayenne pepper
• mustard powder
• allspice
• sage

Instructions

1. 1 Stir together the salt, paprika, brown sugar, file powder, thyme, dill, oregano, basil, black pepper, garlic powder, onion powder, cayenne pepper, mustard, allspice, and sage in a bowl until evenly blended. Store the rub at room temperature in an airtight container.
2. 2 To use: liberally coat pork butt or brisket with some of the rub, massaging it into the meat. Wrap tightly with plastic wrap and refrigerate for at least 24 hours. Smoke meat as you normally would.

By Chef Bayou

Ingredients

• ✓ file powder
• bacon
• onion
• okra
• tomato
• corn
• salt
• pepper

Instructions

1. 1 Place bacon in a large skillet over medium-high heat. Cook and stir to release some of the juices, then add the onion and okra. Fry until tender and browned, stirring constantly. Be careful, as this tends to brown quickly.
2. 2 Pour in the tomatoes, and simmer over medium heat for 20 minutes. Mix in the corn, and simmer for another 10 minutes. Season with file powder, salt and pepper, and serve.

By TXGIRLSX3

Ingredients

• ✓ file powder
• cilantro
• kale
• water
• red lentil
• vegetable broth
• pepper
• clove
• cayenne pepper
• cumin seed
• allspice
• garlic
• carrot
• red potato
• celery
• sweet onion
• butter

Instructions

1. 1 Melt butter in a large saucepan over medium heat. Stir in onion and celery; cook until tender. Mix in potatoes, carrot, and garlic. Continue to cook and stir until potatoes are well coated with butter, about 5 minutes. Season with allspice, cumin, cayenne pepper, cloves, and pepper.
2. 2 Pour in vegetable broth; mix in lentils. Add water, adding more if needed to cover all ingredients. Bring to a boil, reduce heat, and stir in kale. Cook, stirring occasionally, until lentils are tender, 35 to 45 minutes.
3. 3 Stir in cilantro and filé powder. Continue cooking to desired thickness, about 5 minutes.

By MOTTSBELA

Ingredients

• ✓ file powder
• vegetable oil
• garlic
• onion
• green bell pepper
• okra
• mushroom
• tomato
• tomato paste
• bay leaf
• salt
• black pepper
• vegetable oil
• all-purpose flour

Instructions

1. 1 Heat 1 tablespoon oil in a large saucepan over medium heat. Stir in garlic, onion, and green bell pepper, and saute until tender. Stir in okra, mushrooms, diced tomatoes and their liquid, tomato paste, file powder, bay leaves, salt, and pepper. Cook, stirring occasionally, 40 minutes.
2. 2 Heat 2 tablespoons oil in a medium skillet over medium heat. Stirring constantly, add flour, and cook 2 to 5 minutes, until a golden brown roux has formed.
3. 3 Spoon the roux into the okra mixture, and continue to cook, stirring occasionally, 5 to 10 minutes, until thickened.

By ILUV2SAVE

Ingredients

• ✓ file powder
• chicken
• water
• millet flour
• vegetable oil
• onion
• green bell pepper
• garlic
• andouille sausage
• celery
• green onion
• bay leaf
• salt
• thyme
• cayenne pepper

Instructions

1. 1 Place chicken in a 6- to 8-quart stockpot and pour in enough water to completely cover the chicken; bring to a boil, reduce heat to medium, and simmer until chicken is no longer pink at the bone and juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
2. 2 Remove chicken from water and place on a work surface to cool, retaining the resulting chicken stock in the stockpot.
3. 3 Cook and stir millet flour and vegetable oil together in a large frying pan or skillet over medium heat until roux is smooth and slightly darker than peanut butter, about 10 minutes.
4. 4 Mix onion, green bell pepper, and garlic into roux; cook and stir over low heat until fragrant, 2 to 3 minutes. Transfer onion-roux mixture to stockpot with chicken stock.
5. 5 Bring chicken stock mixture to a simmer over medium heat; add andouille sausage, celery, green onion, bay leaves, salt, thyme, and cayenne pepper and simmer for 1 hour.
6. 6 Remove skin from cooked chicken and discard. Pull meat from the bones and chop into bite-size pieces; discard carcass. Add chicken meat to broth mixture and simmer until chicken is heated through, 5 to 10 minutes.
7. 7 Remove stockpot from heat, stir file powder into gumbo, and remove and discard bay leaves.

By Matt

Ingredients

• ✓ file powder
• red snapper fillet
• brown rice
• mushroom broth
• bay leaf
• salt
• clove
• allspice
• cayenne pepper
• black pepper
• tomato
• green bell pepper
• sweet onion
• green onion
• garlic
• all-purpose flour
• butter

Instructions

1. 1 In a large saucepan over medium heat, melt butter. Mix in flour, and whisk constantly 2 to 3 minutes, until a thick paste-like roux has formed.
2. 2 Stir file powder, garlic, green onions, onions and green bell pepper into the roux. Cook and stir until tender, about 10 minutes. Stir tomatoes into the mixture. Season mixture with black pepper, cayenne pepper, allspice, cloves, salt and bay leaf. Cook, stirring occasionally, until the mixture is well blended, 10 to 15 minutes.
3. 3 Pour in mushroom broth, and mix in rice. Increase amount of broth to cover all ingredients, if necessary. Bring to a boil, and mix in snapper. Cover, reduce heat, and simmer 1 hour, or until rice is tender.

By Robert

Ingredients

• ✓ file powder
• olive oil
• onion
• celery
• green bell pepper
• garlic
• parsley
• creole seasoning
• salt
• black pepper
• ground beef
• ham
• shrimp
• bread stuffing mix
• green bell pepper
• bread crumb

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Heat oil in a large pot over low heat. Saute onion, celery and chopped green pepper for 5 minutes. Stir in garlic, and saute for 2 minutes. Season with parsley, Creole seasoning, file powder, salt and pepper.
3. 3 Increase heat to medium high, and add ground beef. Cook until beef is evenly browned. Stir in ham, and cook for 5 minutes. Add shrimp, and cook for 2 minutes. Remove from heat, and stir in stuffing mix.
4. 4 Stuff each bell pepper half, and lightly sprinkle with breadcrumbs. Place stuffed bell pepper halves in ungreased baking dish. Bake in preheated oven for 1 hour.

By NinainNO

Ingredients

• ✓ file powder
• chicken broth
• white rice
• worcestershire sauce
• hot pepper sauce
• salt
• black pepper
• red pepper flakes
• tomato
• garlic
• celery
• green bell pepper
• onion
• chicken breast
• andouille sausage
• cajun seasoning
• peanut oil

Instructions

1. 1 Gather all ingredients.
2. 2 Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season sausage and chicken pieces with Cajun seasoning. Sauté sausage until browned. Remove with slotted spoon, and set aside.
3. 3 Add 1 tablespoon peanut oil, and sauté chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.
4. 4 In the same pot, sauté onion, bell pepper, celery, and garlic until tender.
5. 5 Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce, and filé powder.
6. 6 Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.
7. 7 Stir in the rice and chicken broth.
8. 8 Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.
9. 9 Serve and enjoy!

By Terri

Ingredients

• ✓ file powder
• bay leaf
• thyme
• cayenne pepper
• black pepper
• salt
• water
• shrimp
• garlic
• parsley
• green bell pepper
• green onion
• onion
• all-purpose flour
• chicken
• vegetable oil
• sausage

Instructions

1. 1 In a medium skillet, brown the sausage over medium heat. Remove from pan, and drain on paper towels to remove some of the fat. Discard fat in pan.
2. 2 In a large skillet, heat vegetable oil over high heat. Brown chicken pieces in hot oil. Turn frequently until golden brown on all sides. Transfer chicken to a dish, leaving oil in pan. Set chicken aside, but keep warm.
3. 3 Make a roux by whisking flour into the hot vegetable oil. Turn heat down to low. Continue cooking flour and oil mixture, stirring constantly, until it reaches a dark brown color. This may take 30 to 45 minutes; the darker the roux, the better the final gumbo.
4. 4 When the roux is a dark brown color, quickly add the sausage, onion, green onion tops, green pepper, parsley, and garlic. Cook over low heat until the vegetables are wilted, about 10 minutes, stirring constantly.
5. 5 Stir in 2 cups water and spices. Add chicken parts. Add rest of the water slowly. Bring mixture to a boil, and reduce heat. Simmer for about 45 minutes, until chicken is done and tender.
6. 6 Remove chicken pieces, and save for another use. Add shrimp to gumbo; cook for about 8 to 10 minutes more. Remove bay leaves. Taste, and adjust seasoning. Serve gumbo in deep bowls. Sprinkle file powder over individual servings, and stir in.

By Merwin Chambers

Ingredients

• ✓ file powder
• rice
• shrimp
• black pepper
• salt
• cayenne pepper
• green chili
• tomato
• corn
• tomato
• okra
• andouille sausage
• garlic
• celery
• green bell pepper
• onion
• butter
• chicken

Instructions

1. 1 Place chicken in a large pot; add enough water to cover. Cover the pot and bring to a boil; reduce heat to medium-low and simmer until meat falls off the bone, about 90 minutes. Remove chicken, let cool, and shred meat; skim broth and reserve.
2. 2 Melt butter in a large skillet over medium heat. Add onion, bell pepper, and celery; cook and stir until tender, about 5 minutes. Stir in garlic; cook until fragrant, about 1 minute. Add sausage, okra, diced tomatoes, corn, tomatoes with green chilies, cayenne pepper, salt, black pepper, and reserved broth; bring to a gentle boil over medium-high heat. Simmer until liquid is reduced by half, about 30 minutes.
3. 3 Stir shredded chicken and shrimp into skillet; simmer until shrimp turns bright pink and okra tender, 5 to 7 minutes. Off heat, stir in file powder. Serve with rice.

By Sherry Hunt

Ingredients

• ✓ file powder
• black pepper
• cayenne pepper
• basil
• thyme
• salt
• bay leaf
• garlic
• celery
• green bell pepper
• tomato
• andouille sausage
• all-purpose flour
• vegetable oil
• okra
• vegetable oil
• chicken
• water

Instructions

1. 1 Combine water and chicken in large pot. Bring to boil. Reduce heat and simmer until chicken is tender, about 1 hour. Using tongs, transfer chicken to strainer and cool, saving cooking liquid. Remove meat from bones in pieces.
2. 2 Heat 2 tablespoons oil in heavy skillet over medium heat. Add okra and cook until no longer sticky, stirring frequently, about 20 minutes; set aside.
3. 3 Stir flour and remaining 1/2 cup oil in heavy large Dutch oven. Cook over medium heat until deep golden brown, stirring frequently, about 6 minutes. Add 4 cups reserved chicken cooking broth, okra, andouille sausage, tomatoes with their juices, bell pepper, celery, garlic, bay leaf, salt, thyme, basil, cayenne, and pepper. Cover partially and simmer until thickened, about 1 1/2 hours.
4. 4 Spoon off any fat from surface of gumbo. Add chicken and file powder to gumbo and simmer gently 15 minutes. (If preparing ahead, cover and refrigerate. Bring to simmer before serving.) Mound rice in shallow bowls if desired. Ladle gumbo over and serve.

By Bob Cody

Ingredients

• ✓ file powder
• okra
• black-eyed pea
• red bean
• parsnip
• sweet potato
• tomato
• paprika
• cajun seasoning
• garlic
• vegetable broth
• green bell pepper
• onion
• celery
• canola oil
• all-purpose flour
• canola oil
• jalapeno pepper
• banana pepper
• serrano pepper

Instructions

1. 1 Preheat oven to broil.
2. 2 Arrange the serrano, banana, and jalapeno chile peppers on a baking sheet and place in the oven. Watch carefully and broil just until the skins blacken and blister, 4 to 5 minutes. Turn the peppers and continue broiling until all sides are blackened. Remove the peppers from the oven and place in a sealed paper bag to steam. After 15 to 20 minutes, remove peppers from the bag and peel off the crispy black skin. Remove stems and seeds from the peppers, coarsely chop, and place in a bowl.
3. 3 Heat the canola oil in a large skillet over medium heat until a pinch of flour sprinkled over the oil just begins to bubble. Whisk in the rest of the flour and cook, whisking continuously, until the mixture is well blended and dark brown, about 20 minutes. Once it becomes dark brown, remove the roux from the heat.
4. 4 Place 2 tablespoons of canola oil into a deep soup pot and heat over medium-high heat. When the oil is just about to smoke, stir in the celery with half of the onions and bell peppers. Cook and stir until the vegetables are tender and the onion is transparent, about 5 minutes. Stir 1/4 cup of the vegetable broth into the pot. Cover, and simmer until almost all the liquid is evaporated, 10 to 15 minutes.
5. 5 Stir the serrano, banana, and jalapeno chile peppers, along with the uncooked bell peppers and onions, garlic, Cajun seasoning, smoked paprika file powder, into the cooked bell peppers and onions. Stir the roux and 1 cup of stock into the vegetable mixture until the roux dissolves. Cover and simmer 5 minutes. Add the tomatoes, sweet potato, parsnip, red beans, black-eyed peas, okra, and remaining stock. Simmer uncovered 30 minutes more. Season to taste with salt and pepper.

By JessMacintyre

Ingredients

• ✓ file powder
• white rice
• red pepper
• black pepper
• bay leaf
• vegetable broth
• garlic
• yellow onion
• red bell pepper
• all-purpose flour
• kosher salt
• green cabbage
• thyme
• butter
• celery
• rainbow chard
• lacinato kale
• turnip green
• collard green
• leek

Instructions

1. 1 Cut leeks in half lengthwise, then slice both white and green parts crosswise into 1/4-inch thick pieces. Remove and discard stems from collard greens, turnip greens, kale, and chard; chop all greens, keeping them separate. Dice celery stalks and reserve leaves for garnish.
2. 2 Melt 2 tablespoons butter in a large pot over medium heat. Add leeks and 1 tablespoon thyme; cook, stirring frequently, until leeks are tender and translucent, about 5 minutes. Add collard greens, turnip greens, and cabbage; cook, stirring frequently, until greens are wilted, about 5 minutes. Add kale, chard, and 1 tablespoon salt; cook, stirring frequently, until all greens are wilted, about 5 minutes. Reduce heat to low and continue cooking greens, stirring frequently, until tender and no longer bitter, about 10 minutes. Remove greens from the pot and transfer to a large bowl; set aside until ready to use.
3. 3 Wipe out the pot and melt remaining 4 tablespoons butter over medium heat. Whisk in flour and cook, stirring constantly, until flour mixture is dark brown in color and very aromatic (try to get this mixture as dark as possible without burning it), about 5 minutes. Add bell pepper, onion, and diced celery; cook, stirring frequently, until vegetables are tender, about 5 minutes. Add garlic and remaining 1 tablespoon thyme; cook, stirring constantly, until tender and fragrant, about 1 minute.
4. 4 Whisk in vegetable broth. Add reserved braised greens, add bay leaves, black pepper, file powder, and crushed red pepper. Bring mixture to a boil over medium heat, stirring occasionally. Reduce heat to low, and cook, stirring occasionally, until slightly thickened and vegetables are tender, about 30 minutes. Season with remaining 1 tablespoon salt.
5. 5 Serve over cooked rice and garnish with reserved celery leaves, if desired.

By John Somerall

Ingredients

• ✓ file powder
• shrimp
• crabmeat
• oyster
• fish stock
• tomato sauce
• hot pepper sauce
• garlic
• green bell pepper
• onion
• celery
• vegetable oil
• salt
• bay leaf
• oregano
• thyme
• paprika
• black pepper
• white pepper
• cayenne pepper

Instructions

1. 1 Combine the red, white, and black peppers, paprika, thyme, oregano, bay leaf, and salt; set aside.
2. 2 In a heavy pot, 5 quart or larger, heat oil over medium heat, warming the pot first. Add onions, celery, and green pepper. Turn heat to high. Stirring frequently, add garlic, file, hot sauce, and the pepper-herb mixture. Cook for 5 minutes, stirring constantly.
3. 3 Add tomato sauce, and stir as it reduces over high heat. Add fish stock and bring to a boil. Reduce heat, and simmer for 1 hour, stirring occasionally.
4. 4 When ready to serve, add shrimp, oysters, and crabmeat. Cover, and wait 5 minutes. Turn off heat, and let stand for 10 minutes. Serve.

By Bob Cody

Ingredients

• ✓ file powder
• worcestershire sauce
• shrimp
• crabmeat
• white vinegar
• okra
• bacon drippings
• tomato sauce
• tomato
• thyme
• bay leaf
• cajun seasoning blend
• hot pepper sauce
• salt
• sugar
• beef bouillon
• water
• andouille sausage
• garlic
• green bell pepper
• onion
• celery
• bacon drippings
• all-purpose flour

Instructions

1. 1 Gather all ingredients.
2. 2 Make the roux: Whisk together flour and 3/4 cup bacon drippings in a large, heavy saucepan over medium-low heat until smooth. Cook roux, whisking constantly, until it turns a rich mahogany brown color. This can take 20 to 30 minutes; watch heat carefully and whisk constantly or roux will burn. Remove from heat; continue whisking until mixture stops cooking.
3. 3 Make the gumbo: Place celery, onion, green bell pepper, and garlic into the work bowl of a food processor, and pulse until all vegetables are very finely chopped.
4. 4 Stir vegetables into roux, and mix in sliced sausage. Cook over medium-low heat, stirring constantly, until vegetables are tender, 10 to 15 minutes. Remove from heat and set aside.
5. 5 Combine water and beef bouillon cubes in a large Dutch oven or soup pot and bring to a boil over medium-high heat. Stir until bouillon cubes dissolve, then whisk roux mixture into the boiling water.
6. 6 Reduce heat to a simmer and mix in sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Simmer soup over low heat for 1 hour; mix in 2 teaspoons of file gumbo powder at the 45-minute mark.
7. 7 Meanwhile, melt 2 tablespoons bacon drippings in a skillet over medium heat. Add okra and vinegar and cook for 15 minutes; remove okra with a slotted spoon, and stir into the simmering gumbo.
8. 8 Mix in crabmeat, shrimp, and Worcestershire sauce, and simmer until flavors have blended, 45 more minutes. Stir in 2 more teaspoons of file gumbo powder just before serving.
9. 9 Serve hot and enjoy!

By Mddoccook

Ingredients

• ✓ file powder
• lemon
• worcestershire sauce
• hot pepper sauce
• shrimp
• crabmeat
• andouille sausage
• black pepper
• cayenne pepper
• salt
• bay leaf
• thyme
• parsley
• white sugar
• tomato
• water
• beef stew meat
• all-purpose flour
• butter
• okra
• celery
• onion
• garlic
• butter

Instructions

1. 1 Melt butter in a large skillet over medium heat. Cook garlic, onions, celery, and okra, stirring constantly until golden brown. Set aside.
2. 2 In a large heavy-bottomed stock pot over medium-high heat, combine 1/4 cup butter and flour. Cook, stirring constantly, until the roux becomes chocolate brown. Stir in the vegetable mixture, and stew meat. Cook, stirring, until vegetables are tender, and meat is evenly brown. Stir in water, tomatoes, and sugar. Season with parsley, thyme, bay leaves, salt, cayenne pepper, and black pepper. Bring to a boil, reduce heat, and simmer for 2 1/2 hours, stirring occasionally.
3. 3 Add shrimp, crabmeat, and andouille to the stock pot. Stir in hot pepper sauce and Worcestershire sauce. Remove seeds from lemon and squeeze juice into the stock pot. Simmer an additional 10 minutes, stirring occasionally. Remove bay leaves, sprinkle with filé powder, and serve over rice.

By Eric Bernabe

Ingredients

• ✓ file powder
• mushroom
• green chile pepper
• tomato
• mustard green
• black-eyed pea
• creole seasoning
• bay leaf
• thyme
• rosemary
• black pepper
• paprika
• chili powder
• roux
• chicken stock
• garlic
• celery
• bell pepper
• onion
• smoked sausage
• okra
• bacon
• thyme
• black pepper
• salt
• pork butt

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Season pork cubes with salt, pepper, and thyme to taste and place in a cast iron skillet.
3. 3 Cook pork cubes in the preheated oven until cooked through, about 30 minutes. Transfer pork from skillet to a bowl, reserving drippings.
4. 4 Cook and stir bacon in a 9-quart Dutch oven or heavy pot over medium heat until browned, 5 to 7 minutes. Remove bacon with a slotted spoon and place on a paper towel-lined plate, reserving bacon grease.
5. 5 Cook and stir okra in the bacon grease over medium heat until lightly browned, about 5 minutes. Transfer okra to a bowl, reserving bacon grease. Cook and stir smoked sausage in bacon grease until browned, about 5 minutes. Add onion, bell pepper, celery, and garlic to sausage; cook and stir until softened, 5 to 10 minutes.
6. 6 Stir 48 fluid ounces chicken stock into sausage mixture and bring to a simmer. Stir roux into broth mixture until dissolved and slightly thickened, 2 to 3 minutes. Slowly stir 48 fluid ounces chicken stock into thickened stock; bring back to a simmer.
7. 7 Mix pork, pork drippings, bacon, chili powder, paprika, 2 teaspoons black pepper, file powder, rosemary, 1 teaspoon thyme, bay leaves, and Creole seasoning into thickened chicken stock; simmer, stirring often and skimming off fat, until flavors blend, about 1 hour.
8. 8 Stir black-eyed peas, mustard greens, okra, diced tomatoes with green chile peppers, mushrooms, and remaining chicken stock into pork-stock mixture; simmer for 1 hour more.

By RFalgout

Ingredients

• ✓ file powder
• oyster
• tomato sauce
• hot pepper sauce
• garlic
• green bell pepper
• celery
• onion
• corn oil
• salt
• bay leaf
• crabmeat
• oregano
• thyme
• paprika
• black pepper
• white pepper
• cayenne pepper
• thyme
• basil
• black pepper
• clove
• parsley
• garlic
• bay leaf
• celery
• onion
• carrot
• water
• shrimp

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Shell and devein the shrimp, reserve the shells. Place the shrimp in a covered bowl and refrigerate. Place the shells on a cookie sheet, and bake until the shells are dried and starting to brown on the edges. Turn off the oven.
3. 3 Make the stock: In a 8 quart pot, put 5 quarts of water, 4 carrots, 4 onions, and celery. Add 2 bay leaves, sliced garlic, parsley, cloves, 1 teaspoons black pepper, 1 tablespoon dried basil and 2 teaspoons dried thyme. Add the shrimp shells. Bring the stock slowly to boil. Reduce heat to a gentle simmer and cook 5 to 7 hours, replacing water as needed, 2 or 3 times, by pouring more water down side of pot.
4. 4 Remove stock from heat and strain. Press all liquid from the shells and vegetables, then discard them. Return liquid to heat and reduce stock to 2 to 3 quarts, or to your desired quantity (you will need 7 cups of this stock for this recipe). If clarity is desired, strain the stock through a cloth.
5. 5 In a small bowl, combine the ground red, white, and black peppers, paprika, thyme, oregano, bay leaf and salt and set aside.
6. 6 In a heavy pot, 5-quart or larger, heat oil over medium heat, warming the pot first. Add onions, celery and green pepper. Turn heat to high. Stirring frequently, add garlic, file, hot pepper sauce, and the pepper-herb mixture. Cook for 5 minutes, stirring constantly. Add tomato sauce and stir as it reduces over high heat. Add 7 cups of the stock and bring to a boil. Reduce heat and simmer for 1 hour, stirring occasionally.
7. 7 When ready to serve, add shrimp, oysters, and crabmeat. Cover and wait 5 minutes. Turn off heat and let stand for 10 minutes.

By Christine L