Andouille & chicken gumbo with file
Yield: 1 Servings
Ingredients:
- 1 4 Pound hen -- (4 to 6)
- 1/2 c Cooking oil
- 3/4 c All-purpose flour
- 2 1/2 c Onions -- chopped
- 1 1/2 c Celery -- chopped
- 3/4 c Green onions -- chopped
- 4 Garlic cloves -- (4 to 5)
- 1 lb Andouille -- sliced
- 1 lb Smoked sausage -- sliced
- 6 qt Water
- 4 ts Black pepper File
- 3/4 c Parsley -- chopped
- 3 c Rice -- cooked
Instructions:
Heat water in large pot. Cut hen into serving pieces. Season with 2 teaspoons salt and 1/2 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 1/4 teaspoon per serving. Makes 4-1/2 quarts. Serve over cooked rice. Festival: Bridge City Gumbo Festival; October 13-15 1995 Recipe: Jeanne Daunie Recipe By : New Orleans Recipes
