Andouille and Chicken Gumbo with File

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4 Garlic Cloves; (4 to 5)
1 4-Pound Hen; (4 to 6)
3/4 c All-purpose flour
3 c Rice; cooked
1 1/2 c Celery; chopped
1 lb Smoked Sausage; sliced
2 1/2 c Onions; chopped
1 lb Andouille; sliced
3/4 c Green Onions; chopped
3/4 c Parsley; chopped
4 ts Black pepper
1/2 c Cooking oil
6 qt Water

Original recipe makes 1 Servings



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 Posted to EAT-L Digest by on Jun 21, 1996

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Calories Per Serving: 2268 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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