Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 4 Pound hen -- (4 to 6)
1/2 c Cooking oil
3/4 c All-purpose flour
2 1/2 c Onions -- chopped
1 1/2 c Celery -- chopped
3/4 c Green onions -- chopped
4 Garlic cloves -- (4 to 5)
1 lb Andouille -- sliced
1 lb Smoked sausage -- sliced
6 qt Water
4 ts Black pepper
File
3/4 c Parsley -- chopped
3 c Rice -- cooked

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.
Festival: Bridge City Gumbo Festival; October 13-15, 1995 Recipe:
Jeanne Daunie

Recipe By : New Orleans Recipes

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