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