Recipe - File Gumbo

1 3 to 3One half lb. whole chicken
1 One half pound Andouille sausage, cut or sliced up
1 cup White onions, chopped
One half cup Celery, chopped
One fourth cup Scallions, chopped
One fourth cup Bell pepper, chopped
2 Cloves garlic, minced
1 Bay leaf
One half teaspoon Ground cayenne pepper
One half cup Butter, softened
1 ga Water
Salt and pepper to taste
File powder

In a 7 quart stock pot boil whole chicken until meat separates from bone.
Remove meat and return bones and all organs except liver and simmer 1/2
hour to make stock. Strain and skim fat. Return stock to pot. Heat butter
in cast iron skillet and add flour. Stir with wooden spoon until roux
becomes dark brown. Add onions, celery, scallions and bell pepper. Saute
for five minutes, then add to stock. In skillet, lightly brown chicken and
andouille with garlic, cayenne, salt and pepper. Drain off fat from sausage
and add meat to stock with one bay leaf. Simmer for one hour at a very low
boil. Immediately before serving sprinkle with file powder and serve over
bowl of rice.

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