Andouille And Chicken Gumbo With Filé Recipe
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Ingredients : Andouille And Chicken Gumbo With Filé Recipe
4 lb chicken
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
filé
3/4 cup parsley, chopped
3 cup rice, cooked
1. Heat water in large pot. Cut chicken into serving pieces. Season with 2
teaspoons salt and 1/2 teaspoon black pepper.
2. Brown in hot oil. Remove chicken and set aside.
3. Add flour to drippings. Scrape bottom of skillet to loosen drippings.
Make a medium-brown roux.
4. Add onions and celery. Continue cooking 10 minutes, stirring
constantly. Add roux to hot water. Stir until dissolved.
5. Add chicken, andouille, sausage and remaining salt and pepper. Simmer;
remove andouille and sausage, when tender, set aside.
6. Continue cooking until chicken is tender, about 2 hours.
7. Add andouille, sausage, green onions, and parsley. Adjust seasoning if
necessary. Cook 15 minutes longer. Add Filé, allowing 1/4 teaspoon per
serving.
Notes: Makes 4-1/2 quarts. Serve over cooked rice.
From the files of RecipeLu <recipelu@recipelu.com>
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Per Serving (excluding unknown items): 7939 Calories; 458g Fat (52.6%
calories from fat); 347g Protein; 581g Carbohydrate; 26g Dietary Fiber;
1515mg Cholesterol; 5617mg Sodium. Exchanges: 34 Grain(Starch); 40 Lean
Meat; 9 1/2 Vegetable; 65 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: Bridge City Gumbo Festival; October 13-15, 1995
Preparation Time: 0:00
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