Recipe - Chicken And Linguica Gumbo

1 pound Linguica sausage, cut in
1/4inchthick rounds
Vegetable oil
1 (2 One half to 3 1/2pound)
chicken, cut in pieces
Salt and freshly ground
black pepper to taste
One half cup Flour plus 6 tablespoons
flour
1 One half cup (about 2 bunches) finely
chopped green onions,
green and
White parts
1 cup Finely chopped celery
One half cup Finely chopped green pepper
One fourth cup Finely chopped parsley
3 Garlic cloves, minced
9 cup Chicken stock
Cayenne pepper and/or
Tabasco sauce to taste
2 To 6 teaspoons file powder,
according to taste
4 cup Hot, freshly cooked rice
Finely chopped green onions
for garnish

Cook the sausage in a large, heavy ungreased skillet over low heat,
turning the slices frequently with a spatula until there is a film of
fat over the bottom of the pan.

Increase the heat to medium and, turning the slices occasionally,
continue to fry the sausage until the slices are browned, about 6
minutes. Remove the sausage to paper towels to drain. Add vegetable
oil to the fat in the skillet to a depth of One half inch.

Season the chicken pieces with salt and pepper. Place One half cup of the
flour on a plate. Dredge the chicken pieces in the flour and shake
of the excess.

Heat the oil in the skillet over mediumhigh heat. fry the chicken
pieces in the hot fat until they are golden brown on both sides and
the eat is cooked through, about 12 to 15 minutes per side. Remove
the chicken from the skillet and drain on paper towels. Reserve 6
tablespoons of fat from the skillet an discard the rest. Whisk the
reserved 6 tablespoons fat with the remaining 6 tablespoons of flour
in a large, heavy pot until smooth. Cook, stirring frequently, over
medium heat until the fatflour mixture (called a roux) is nut brown.
This will take several minutes. Do not allow the roux to burn.

Add the green onions, celery, green pepper, parsley and garlic to the
roux. Cook the mixture, stirring over mediumlow heat until the
vegetables have softened. Then, stirring constantly, slowly add the
chicken stock. Bring the mixture to a boil, then reduce the heat. Add
the sausage to the gumbo. Season to taste with salt, pepper, cayenne
and/or Tabasco sauce. Simmer, uncovered, for 30 minutes, stirring
occasionally.

While gumbo is simmering, bone the cooked chicken and, using your
fingers, shred the meat into pieces. Add to the gumbo and simmer for
15 minutes longer, stirring occasionally.

NOTE: The gumbo tastes best if prepared a day or two in advance and
refrigerated. Let the gumbo cool completely at room temperature,
uncovered, before refrigerating. Reheat over mediumlow heat,
stirring occasionally.

Just before serving, remove the gumbo from the heat. Taste for
seasoning++it should be spicy. Stir in the file powder to taste.
(Note: File powder turns stringy as it cooks, so it should not be
added to the gumbo until the pot has been removed from the heat.)

Transfer the gumbo to a heated tureen and serve it immediately,
accompanied by a bowl of rice. To serve, place about One half cup rice to
one side of a heated soup plate.. Ladle the gumbo around the rice
and garnish each serving with a sprinkle of finely chopped green
onions.

Serves 8.

San Francisco Chronicle, date unknown.

Posted by Stephen Ceideburg; February 27 1991.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip