Artis Chicken Gumbo

Artis Chicken Gumbo Ingredients

3 lb Stewing chicken	1/2 lg Spoon
1 lg Onion	Roux
4 Shallots -- or green onins	1 lb Andouille sausage -- or ham
20 Stems	1 pt Oysters -- with liquid
2 Cloves garlic -- more w/out	Salt and pepper
Sausage	File powder
1/2 md Green pepper	Parsley
4 Bay leaves	Flour
1 lg Spoon	Oil or chicken fat -- for

Instructions for Artis Chicken Gumbo

Cut up chicken and season with salt and pepper. Fry chicken until brown, in its own fat, in a black iron pot. Place in soup pot. Cut up seasonings. Pour off fat from pot. Smother seasonings and take out by rinsing with small amount of water, putting in soup pot with browned chicken. Make a dark roux, add 2 1/2 quarts water, pour into soup pot. Fry sliced sausage slowly to render fat. Add sausage to gumbo. Let cook, with lid cracked, on Low heat until tender, 2-3 hours for a good old bird. Remove bay leaves. Add oysters, about 10 minutes before serving, cooking just until they curl. Add file after oysters curl and turn off heat, or pass file to be used individually. Serve in rimmed soup bowl over hot cooked rice. Recipe By : DDMmom/AOL File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Main Ingredient: ChickenCuisine: Cajun

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