File gumbo
Yield: 12 Servings
Ingredients:
- 1 3 to 3-1/2 lb. whole chicken
- 1 1/2 lb Andouille sausage sliced
- 1 c White onions chopped
- 1/2 c Celery chopped
- 1/4 c Scallions chopped
- 1/4 c Bell pepper chopped
- 2 Cloves garlic minced
- 1 Bay leaf
- 1/2 ts Ground cayenne pepper
- 1/2 c Butter softened
- 1 ga Water
Instructions:
Salt and pepper to taste File powder In a 7 quart stock pot boil whole chicken until meat separates from bone. Remove meat and return bones and all organs except liver and simmer 1/2 hour to make stock. Strain and skim fat. Return stock to pot. Heat butter in cast iron skillet and add flour. Stir with wooden spoon until roux becomes dark brown. Add onions celery scallions and bell pepper. Saute for five minutes then add to stock. In skillet lightly brown chicken and andouille with garlic cayenne salt and pepper. Drain off fat from sausage and add meat to stock with one bay leaf. Simmer for one hour at a very low boil. Immediately before serving sprinkle with file powder and serve over bowl of rice.
