Andouille & chicken gumbo with file
1 Servings
Ingredients
| Quantity | 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 |
| File | ||
| ¾ | cup | Parsley -- chopped |
| 3 | cups | Rice -- cooked |
Directions
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