Andouille and chicken gumbo with file
Andouille and chicken gumbo with file ingredients
- 1 4 Pound hen -- (4 to 6)
- 1⁄2 c Cooking oil
- 3⁄4 c All-purpose flour
- 2 1⁄2 c onions -- chopped
- 1 1⁄2 c Celery, chopped
- 3⁄4 c Green onions; chopped
- 4 Garlic cloves -- (4 to 5)
- 1 lb Andouille -- sliced
- 1 lb Smoked sausage -- sliced
- 6 qt water
- 4 t Black pepper
- File
- 3⁄4 c parsley, chopped
- 3 c rice -- cooked
Cooking Andouille and chicken gumbo with file
1. Heat water in large pot. Cut hen into serving pieces.
2. Seasoni with 2 teaspoons salt and ½ teaspoon black pepper.
3. Browni in hot oil. Remove chicken and set aside.
4. Add flour to drippings.
5. Scrape bottom of skillet to loosen drippings.
6. Make a medium-brown roux.
7. Add onions and celery.
8. Continue cooking 10 minutes, stirring constantly.
9. Add roux to hot water.
10. Stiri until dissolved.
11. Add hen, andouille, sausage and remaining salt and pepper.
12. Simmeri; remove andouille and sausage, when tender, set aside.
13. Continue cooking until chicken is tender, about 2 hours.
14. Add andouille, sausage, green onions, and parsley.
15. Adjust seasoning if necessary.
16. Cook 15 minutes longer.
17. Add file, allowing ¼ teaspoon per serving.
18. Makes 4-½ quarts.
19. Serve over cooked rice.
20. Festival: bridge city gumbo festival; october 13-15, 1995 recipe: jeanne daunie recipe by : new orleans recipes.
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