Andouille And Chicken Gumbo With File
- 1 chicken (4-5 lb)
- 1/2 cup(s) cooking oil
- 3/4 cup(s) flour, all-purpose
- 2 1/2 cup(s) onion(s); chopped
- 1 1/2 cup(s) celery; chopped
- 3/4 cup(s) green onion(s); chopped
- 4 garlic clove(s)
- 1 pound(s) sausage, andouilli; sliced
- 1 pound(s) sausage, smoked; sliced
- 6 quart(s) water
- 4 teaspoon(s) black pepper
- to-taste file powder
- 3/4 cup(s) parsley; chopped
- 3 cup(s) rice; cooked
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. Serve over cooked rice.
Contributor: New Orleans Recipes
Yield: 4-1/2 quarts