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
Historians have traced the existance of recipes far back into ancient history, in truth as far back into history as the ancient Egyptians, and potentially, even further back. Interesting though that is, these, old recipes were just primitive hieroglyphic or cunieform recipes for meal preparation.
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We hope you enjoy this Andouille & Chicken Gumbo With File recipe.
