| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Cajun |
Chicken, Soups, Vegetables, Cajun |
8 |
Servings |
INGREDIENTS
| 3 |
lb |
Stewing chicken |
| 1 |
lg |
Onion |
| 4 |
|
Shallots — or green onins |
| 20 |
|
Stems |
| 2 |
|
Cloves garlic — more w/out |
|
|
Sausage |
| 1/2 |
md |
Green pepper |
| 4 |
|
Bay leaves |
| 1 |
lg |
Spoon |
| 1/2 |
lg |
Spoon |
|
|
Roux |
| 1 |
lb |
Andouille sausage — or ham |
| 1 |
pt |
Oysters — with liquid |
|
|
Salt and pepper |
|
|
File powder |
|
|
Parsley |
|
|
Flour |
|
|
Oil or chicken fat — for |
INSTRUCTIONS
Cut up chicken and season with salt and pepper. Fry chicken until brown, in
its own fat, in a black iron pot. Place in soup pot. Cut up seasonings.
Pour off fat from pot. Smother seasonings and take out by rinsing with
small amount of water, putting in soup pot with browned chicken. Make a
dark roux, add 2 1/2 quarts water, pour into soup pot. Fry sliced sausage
slowly to render fat. Add sausage to gumbo. Let cook, with lid cracked, on
Low heat until tender, 2-3 hours for a good old bird. Remove bay leaves.
Add oysters, about 10 minutes before serving, cooking just until they curl.
Add file after oysters curl and turn off heat, or pass file to be used
individually. Serve in rimmed soup bowl over hot cooked rice.
Recipe By : DDMmom/AOL
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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