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-> [Appetizers, Creole & Cajun, Soups & Stews, Southern] -> [File gumbo Recipe] |
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File gumbo
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| Artist: |
_ |
| Categories: |
Appetizers, Creole & Cajun, Soups & Stews, Southern |
| Yield: |
12 |
| Rating: |
0 |
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Ingredients:
| 1
| | 3 to 3-?lb. whole chicken | | 1 1/2
| lbs | Andouille sausage, sliced | | 1
| cup | White onions, chopped | | 1/2
| cup | Celery, chopped | | 1/4
| cup | Scallions, chopped | | 1/4
| cup | Bell pepper, chopped | | 2
| | Cloves garlic, minced | | 1
| | Bay leaf | | 1/2
| tsp | Ground cayenne pepper | | 1/2
| cup | Butter, softened | | 1
| gal | Water | | | Salt and pepper to taste | | | File powder |
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Procedures:
| 1 | In a 7 quart stock pot boil whole chicken until meat separates from bone. | | 2 | Remove meat and return bones and all organs except liver and simmer ?hour to make stock. | | 3 | Strain and skim fat. | | 4 | Return stock to pot. | | 5 | Heat butter in cast iron skillet and add flour. | | 6 | Stir with wooden spoon until roux becomes dark brown. | | 7 | Add onions, celery, scallions and bell pepper. | | 8 | Saute for five minutes, then add to stock. | | 9 | In skillet, lightly brown chicken and andouille with garlic, cayenne, salt and pepper. | | 10 | Drain off fat from sausage and add meat to stock with one bay leaf. | | 11 | Simmer for one hour at a very low boil. | | 12 | Immediately before serving sprinkle with file powder and serve over bowl of rice |
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