Recipe - Chicken And Andouille Gumbo

1 cup Oil
1 One half pound Andouille sausage; or kielb
3 Three fourths cup Onions; chopped
2 cup Green pepper; chopped
8 One half cup Chicken stock
Cayenne pepper
File
Cooked rice
1 Chicken; cut up or boned
1 cup Flour
2 cup Celery; chopped
3 teaspoon Garlic; chopped
Salt
2 cup Green onion; chopped
Cream sherry

Season and brown chicken in oil (lard, bacon
drippings) over medhi heat. Add sausage (cut in 1/4"
rounds) to pot and saute with chicken. Remove both
from pot. Make roux with equal parts of oil and flour
to desired color (I make a dark chestnut color). Add
onions, celery, green pepper, and later garlic to
roux, stir continuously until vegetables reach desired
tenderness. Return chicken and sausage to pot and cook
with vegetables, continuing to stir frequently.
Gradually stir in liquid and bring to boil. Reduce to
simmer and cook for an hour or more. Season to taste.
Approximately 10 minutes before serving, add green
onions. Gumbo may or may not be served over rice.
Adding sherry at the table is also an option. File may
be placed on the table for individuals to add to their
gumbo if they wish. One fourth to One half tsp per serving is
recommended. File a fine green powder that is young
dried and ground sassafras leaves, used in gumbo for
flavor and thickening. The word file means to twist
or make threads. If you put the file directly into the
gumbo while it is cooking, that is what you will end
up with, a liquid that is rather stringy as you bring
your spoon out of the bowl. Ugh! Do it right, let
each person add their own at the table. If making roux
over very high heat, the oil you use must be free of
food particles to avoid burning. If you scorch your
roux, even slightly, while you are making it, throw it
out, and start over again after you have thoroughly
cleaned the pot. When making an okra gumbo, add 46
cups of cut okra to trinity, saute, and cook together
with roux. (remember, the Cajun cooking trinity is
onions, celery and green pepper).
Courtesy of Shareware RECIPE CLIPPER 1.1

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini