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
1 file
3/4 cup parsley -- chopped
3 cup rice -- cooked
Directions
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
Servings: 1 servings
Andouille & Chicken Gumbo With File Recipe brought to you by Recipe Ideas
Categories: Chicken; Gumbo; Meat; Poultry; Soup
The History of Recipes
It is possible to read the history of `recipes` way back into the distant past, at least as far into history as the Egyptians, and quite possibly further than that. Interesting though that is, mostly, these ancient recipes were just simple hieroglyphic or cunieform recipes for meal preparation.
In fact, the oldest recipe in existence, according to experts in ancient history are a few ancient tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `wonderful`. Later on, in The time of the roman empire 25BC a man called Apicius assembled a few documents detailing recipes cooked by the Romans. In his scrolls, he describes how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and dessert, something we still use today. This early Roman chef describes how the chefs of Roman times were skilled in the use of many aromatic flavors, including many that are still in use today for example bay, mint and asafoetida. Later, there are two recipe books from the fourteenth century : a book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, these have no connection with the indian food that is familiar to us all today, but rather recipes for the types of food eaten by the nobility of those days. Later, in the fifteenth century, the Crusaders brought back many foods, spices and herbs from Arab cooking, including spices like coriander, parsley, basil and rosemary. These new foods and tastes caused an explosion in recipe manuscripts, many of which are now in private libraries. For the decades that followed, the powerful families of the West competed to offer the best banquets, and as a consequence, the best chefs and their collection of recipes increased in prestige. However, it wasn`t until the 19th century that haute cuisine and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to collecting, trying out, and recording the recipes of their peers. By the time we get to the 1900s, recipe books are in great demand, due to more people being able to read, people having increased free time and a general increase in wealth. The TV revolution brought us celebrity chefs and the recipe books that accompanied them. Which brings us neatly to the present day and the internet revolution, permitting everybody to access massive numbers of recipes just like those on our site. |
We hope you enjoy this Andouille & Chicken Gumbo With File recipe.
