Andouille and chicken gumbo with file

Yield: 1 Servings

Measure Ingredient
1 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 Garlic Cloves; (4 to 5)
1 pounds Andouille; sliced
1 pounds Smoked Sausage; sliced
6 quarts Water
4 teaspoons Black Pepper
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

Posted to EAT-L Digest by wilson@... on Jun 21, 1996

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