Oh frabjous day! I was rummaging through a box of magazines yesterday trying to find something which I never found when I came across an old issue of Fine Cooking sandwiched between some fishing mags. I took this to be a sign and decided I'd better take a look. I'm glad I did, because I stumbled across a wonderful article on gumbo by Poppy Tooker (best name EVER!). As you can imagine, gumbo defined my day today.
The opening lines of Poppy's article are pretty clear: "Throughout food-obsessed South Louisiana there is no single dish more revered and debated than gumbo. Everyone loves it, but that is where any consensus regarding the centuries-old, soupy, stewy concoction ends." What this means is that what follows may offend if you have a different view of gumbo, but if it does, you can blame Fine Cooking.
Bring this to the boil, then lower the heat and let it blup away for about 45 minutes.
Do some dishes now.
Return the chicken to the pot, stir a little, and GET READY TO EAT! (Season with salt and pepper to taste first -- I added about 2 teaspoons of salt before I hit the sweet spot.)
And there you have it, gumbo filé! It's a great dish! Now all I need to do is whip up a jambalya and a crawfish pie, and I'll be ready to have a real party!
Bon appetit, cher!