Andouille & Chicken Gumbo With File Recipe
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Ingredients : Andouille & Chicken Gumbo With File Recipe
1 4 Pound hen, (4 to 6)
1/2 cup Cooking oil
3/4 cup All-purpose flour
2 1/2 cup Onions, chopped
1 1/2 cup Celery, chopped
3/4 cup Green onions, chopped
4 Garlic cloves, (4 to 5)
1 lb Andouille, sliced
1 lb Smoked sausage, sliced
6 qt Water
4 tsp Black pepper
File
3/4 cup Parsley, chopped
3 cup Rice, cooked
Heat water in large pot. Cut hen into serving pieces. Season with 2
teaspoons salt and 1/2 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 medium-brown 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
1/4 teaspoon per serving. Makes 4-1/2 quarts. Serve over cooked rice.
Festival: Bridge City Gumbo Festival; October 13-15, 1995 Recipe:
Jeanne Daunie
Recipe By : New Orleans Recipes
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