Andouille and chicken gumbo with file Recipe

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Andouille and chicken gumbo with file

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Andouille, Chicken, Creole & Cajun, Game, Gumbos & Stews, Ham, Poultry, Southern, Stews

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Ingredients:

1		4 Pound hen -- (4 to 6)
1/2	cup	Cooking oil
3/4	cup	All-purpose flour
2 1/2	cup	Onions -- chopped
1 1/2	cup	Celery -- chopped
3/4	cup	Green onions -- chopped
4		Garlic cloves -- (4 to 5)
1	lbs	Andouille -- sliced
1	lbs	Smoked sausage -- sliced
6	quart	Water
4	tsp	Black pepper
		File
3/4	cup	Parsley -- chopped
3	cup	Rice -- cooked

Procedures:

1	Heat water in large pot.
2	Cut hen into serving pieces.
3	Season with 2 teaspoons salt and ?teaspoon black pepper.
4	Brown in hot oil.
5	Remove chicken and set aside.
6	Add flour to drippings.
7	Scrape bottom of skillet to loosen drippings.
8	Make a medium-brown roux.
9	Add onions and celery.
10	Continue cooking 10 minutes, stirring constantly.
11	Add roux to hot water.
12	Stir until dissolved.
13	Add hen, andouille, sausage and remaining salt and pepper.
14	Simmer; remove andouille and sausage, when tender, set aside.
15	Continue cooking until chicken is tender, about 2 hours.
16	Add andouille, sausage, green onions, and parsley.
17	Adjust seasoning if necessary.
18	Cook 15 minutes longer.
19	Add file, allowing ?teaspoon per serving.
20	Makes 4-?quarts.
21	Serve over cooked rice.
22	Festival: bridge city gumbo festival; october 13-15, 1995 recipe: jeanne daunie
23	recipe by : new orleans recipes