Yield: 1 Servings
Measure | Ingredient |
---|---|
1 \N | 4 Pound hen -- (4 to 6) |
½ cup | Cooking oil |
¾ cup | All-purpose flour |
2½ cup | Onions -- chopped |
1½ cup | Celery -- chopped |
¾ cup | Green onions -- chopped |
4 \N | Garlic cloves -- (4 to 5) |
1 pounds | Andouille -- sliced |
1 pounds | Smoked sausage -- sliced |
6 quarts | Water |
4 teaspoons | Black pepper |
\N \N | File |
¾ cup | Parsley -- chopped |
3 cups | Rice -- cooked |
Heat water in large pot. Cut hen into serving pieces. Season with 2 teaspoons salt and ½ teaspoon black pepper. Brown in hot oil. Remove chicken and set aside. Add flour to drippings. Scrape bottom of skillet to loosen drippings. Make a medium-brown roux. Add onions and celery. Continue cooking 10 minutes, stirring constantly. Add roux to hot water. Stir until dissolved. Add hen, andouille, sausage and remaining salt and pepper. Simmer; remove andouille and sausage, when tender, set aside. Continue cooking until chicken is tender, about 2 hours. Add andouille, sausage, green onions, and parsley. Adjust seasoning if necessary. Cook 15 minutes longer. Add file, allowing ¼ teaspoon per serving. Makes 4-½ quarts. Serve over cooked rice.
Festival: Bridge City Gumbo Festival; October 13-15, 1995 Recipe: Jeanne Daunie
Recipe By : New Orleans Recipes