Title: Andouille and Chicken Gumbo with File
Categories: Cajun/, Creole
Yield: 1 Servings

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 ts Black Pepper
File
3/4 c Parsley; chopped
3 c 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. Makes 4-1/2 quarts.
Serve over cooked rice.

Festival: Bridge City Gumbo Festival; October 13-15, 1995 Recipe: Jeanne
Daunie

Recipe by: New Orleans Recipes

Posted to EAT-L Digest by wilson@tfs.net on Jun 21, 1996