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

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