Andouille and Chicken Gumbo with File
one 4 pound hen
1/2 cup of cooking oil
3/4 cup of all purpose flour
2 1/2 cups of onions, chopped
1 1/2 cups of celery, chopped
3/4 cup of green onions, chopped
4 Garlic Cloves; (4 to 5)
1 pound of Andouille, sliced
1 pound of smoked sausage, sliced
6 quarts of water
4 teaspoons of black Pepper
File
3/4 cup of parsley, chopped
3 cups of cooked rice |
|
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. |
|
