* Exported from MasterCook *
File Gumbo
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cajun Soups
Appetizers
Amount Measure Ingredient -- Preparation Method
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1 3 to 3-1/2 lb. whole chicken
1 1/2 pounds Andouille sausage -- sliced
1 cup White onions -- chopped
1/2 cup Celery -- chopped
1/4 cup Scallions -- chopped
1/4 cup Bell pepper -- chopped
2 Cloves garlic -- minced
1 Bay leaf
1/2 teaspoon Ground cayenne pepper
1/2 cup Butter -- softened
1 gallon Water
Salt and pepper to taste
File powder
In a 7 quart stock pot boil whole chicken until meat separates from bone.
Remove meat and return bones and all organs except liver and simmer 1/2 hour
to make stock. Strain and skim fat. Return stock to pot. Heat butter in cast
iron skillet and add flour. Stir with wooden spoon until roux becomes dark
brown. Add onions, celery, scallions and bell pepper. Saute for five
minutes, then add to stock. In skillet, lightly brown chicken and Andouille
with garlic, cayenne, salt and pepper. Drain off fat from sausage and add
meat to stock with one bay leaf. Simmer for one hour at a very low boil.
Immediately before serving sprinkle with file powder and serve over bowl of
rice. Recipe as prepared by John Whelan Roxanne Enterprises New Orleans,
Louisiana
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Old Magic 1
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