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CHICKEN ANDOUILLE GUMBO 1 (6 lb.) stewing hen salt and pepper 3/4 c. oil 2/3 c. flour 2 large onions, chopped 2 lb. andouille sausage or other sausage, cut in 1/2-inch pieces 5 cloves garlic, chopped 2 ribs celery with leaves, chopped 1 small bunch green onion with tops, chopped boiling water cayenne pepper 3 Tbsp. fresh chopped parsley 3 Tbsp. Worcestershire sauce 2 doz. oysters (optional) 2 to 3 tsp. gumbo file (to taste) Cut hen into serving pieces (about 14). Wash, pat dry and season with salt and pepper. Heat oil in heavy frying pan; fry chicken over medium heat until lightly browned. Remove chicken from pan. Pour about 1/2 cup oil from pan into large (about 10-quart) heavy pot. Heat over medium to high heat. Add flour and stir constantly until roux is evenly browned. Add onion; cook until soft. Add sausage and cook about 5 minutes. Add chicken and heat thoroughly, but don't let mixture burn. Add garlic, celery and green onion and cook about 10 minutes. Add 3 to 4 quarts boiling water (depending on thickness desired). Bring to a boil and simmer slowly about 2 hours or until chicken is tender. Add salt, pepper and cayenne pepper to taste. Skim excess fat. Add parsley and Worcestershire sauce. Simmer about 15 minutes. Add oysters during last 5 minutes if using. Remove from heat and add file. Serve over hot cooked rice in large soup bowls. Serves about 15. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |