Gumbo recipes

Andouille And Chicken Gumbo With File

Course : Gumbo
Serves: 4 - 6

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Ingredients:

4 pounds chicken

1/2 cup cooking oil

3/4 cup all-purpose flour

2 1/2 cups onions -- chopped

1 1/2 cups celery -- chopped

3/4 cup green onions -- chopped

4 cloves garlic

1 pound andouille -- sliced

1 pound smoked sausage -- sliced

6 quarts water

4 teaspoons black pepper

2 teaspoons file powder

3/4 cup parsley -- chopped

3 cups rice -- cooked

4 pounds chicken

1/2 cup cooking oil

3/4 cup all-purpose flour

2 1/2 cups onions -- chopped

1 1/2 cups celery -- chopped

3/4 cup green onions -- chopped

4 cloves garlic

1 pound andouille -- sliced

1 pound smoked sausage -- sliced

6 quarts water

4 teaspoons black pepper

1/4 teaspoon file powder

3/4 cup parsley -- chopped

3 cups rice -- cooked

Preparation / Directions:

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.

Andouille And Chicken Gumbo With File

Ingredients:

Preparation / Directions:

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