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Andouille and Chicken Gumbo recipe
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To make Andouille and Chicken Gumbo you will need
Ingredients
| 1 | | 4-Pound Hen; (4 to 6) | | 1/2 | cups | Cooking Oil | | 3/4 | cups | All-Purpose Flour | | 2 1/2 | cups | Onions; chopped | | 1 1/2 | cups | Celery; chopped | | 3/4 | cups | Green Onions; chopped | | 4 | | Garlic Cloves; (4 to 5) | | 1 | pound | Andouille; sliced | | 1 | pound | Smoked Sausage; sliced | | 6 | quarts | Water | | 4 | teaspoons | Black Pepper | | | File | | 3/4 | cups | Parsley; chopped | | 3 | cups | Rice; cooked |
Instructions
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.
Enjoy your Andouille and Chicken Gumbo
How much is in a cup?
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Sat 12 Jul 2008
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