|An oyster filé gumbo, made with the Trinity, oysters, a chicken and spicy andouille sausage.|
Chicken, Andouille, and Oyster Filé GumboMy father-in-law has been buying full sacks of Gulf oysters the past few weeks and we have been the lucky recipients of several pints, stuffed with delicious, salty, freshly shucked oysters and plenty of liquor. Dad also makes this wonderful oyster gumbo and he usually sends a quart of that over too. I know. My in-laws are wonderful people, I love them to death, and yes. I am spoiled rotten.
Dad's gumbo is more of a filé gumbo because he doesn't use okra in his gumbo, though I've seen some recipes that do. His oyster gumbo is also made with a pale roux, always spicy andouille sausage, plenty of cayenne and no tomatoes.
|Gumbo Filé (pronounced fee-lay) is used to both season and thicken gumbo, particularly when okra is not used. It is ground from dried leaves of a sassafras tree and is offered as a condiment at the table, or added only at the end of the cooking process, but should never be boiled. The flavor is somewhere around the taste of a cross between savory and thyme.|