| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Cajun |
Cajun/, Creole |
1 |
Servings |
INGREDIENTS
| 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 |
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.
Festival: Bridge City Gumbo Festival; October 13-15, 1995 Recipe: Jeanne
Daunie
Recipe by: New Orleans Recipes
Posted to EAT-L Digest by wilson@tfs.net on Jun 21, 1996
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