Recipe - Chef Bill Hahnes Chicken Andouille Gumbo

1 cup Oil
1 Chicken, boned
1 One half pound Andouille
1 cup Flour
4 cup Onions, chopped
2 cup Celery, chopped
2 cup Green pepper, chopped
1 tablespoon Chopped garlic
8 cup Chicken stock
Salt to taste
Cayenne pepper to taste
1 cup Green onions, chopped
1 cup Parsley, chopped
File' powder
Cooked rice

Rub chicken with cayenne, let sit 1 hour in refrigerator.

Brown chicken in oil over medium high heat. Add sausage to pot and saute
with chicken. Remove both from pot.

Filter rendered fat. Make roux with equal parts fat and flour. Stir
constantly until roux reaches a nutty brown color.

Saute trinity (onion, green pepper, celery) and garlic until tender.

In a big stock pot, bring chicken stock to a boil. Add chicken and sausage
and vegetables to stock. Bring back to boil, add roux. Reduce and simmer
for ah hour or more. Skim fat. Season to taste.

Approximately 10 minutes before serving, add green onions and parsley.

Gumbo may or may not be served over rice. Two to three drops of sherry per
serving, or One fourth One half teaspoon of file' per serving may be added at the
table as a flavor option.

Typos by Jim Kirk captain@iquest.net
Posted to MMRecipes Digest V4 #281 by Jim Kirk captain@iquest.net on Oct
26, 1997