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Category: Ethnic/Cajun
Rating: (?) Not Yet Rated
Contributing Chef: james
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Translate:
French/Traduisez -
German/Übersetzen Sie -
Italian/Traduca
Portuguese/Traduza -
Spanish/Traduzca |
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Title: Andouille And Chicken Gumbo With Filé
Ingredients:
1 Servings
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4 LB 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 garlic cloves, (4 to 5)
1 LB andouille, sliced
1 LB smoked sausage, sliced
6 quarts water
4 Tsp black pepper
filé
3/4 cup parsley, chopped
3 cups rice, cooked
Method of Preparation:
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 Fil, allowing 1/4 teaspoon per serving. Notes: Makes 4-1/2 quarts. Serve over cooked rice. From the files of RecipeLu <> |
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