Recipe - Andouille And Chicken Gumbo With File

1 4Pound Hen; (4 to 6)
One half cup Cooking Oil
Three fourths cup AllPurpose Flour
2 One half cup Onions; chopped
1 One half cup Celery; chopped
Three fourths cup Green Onions; chopped
4 Garlic Cloves; (4 to 5)
1 pound Andouille; cut or sliced up
1 pound Smoked Sausage; cut or sliced up
6 qt Water
4 teaspoon Black Pepper
File
Three fourths cup Parsley; chopped
3 cup Rice; cooked

Heat water in large pot. Cut hen into serving pieces. Season with 2
teaspoons salt and One half 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 mediumbrown 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 One fourth teaspoon per serving. Makes 4One half quarts.
Serve over cooked rice.

Festival: Bridge City Gumbo Festival; October 1315, 1995 Recipe: Jeanne
Daunie

Recipe by: New Orleans Recipes

Posted to EATL Digest by wilson@tfs.net on Jun 21, 1996