| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Soup | 4 | Servings | |
INGREDIENTS
| 1 | c | Onion; chopped |
| 1 | c | Celery; chopped |
| 1/2 | c | Bell pepper; chopped |
| 1/2 | c | Green onion tops; chopped |
| 1/2 | c | Green onion bottoms; chopped |
| 2 | Beef or chicken bouillon cubes | |
| Salt & pepper to taste | ||
| 3 | Cloves garlic; minced | |
| 1 | Fryer | |
| 1/2 | lb | Andouille or smoked sausage; diced |
| 1/2 | pt | Oysters |
| File to taste |
INSTRUCTIONS
Season chicken; put in baking dish without grease. Bake in 350 degree oven until brown. In the meantime, saut. onions, celery and bell pepper until tender. Add green onions; cook for 15 to 20 minutes. Add a little water during cooking. While chicken is browning, boil sausage, either in oven or on stove to remove grease. When chicken is browned, combine with onion mixture and sausage. Add desired atnount of water and bouillon cubes. Bring to boil then simmer until chicken is cooked. Over-cooking will cause chicken to fall off the bones. About 10 minutes before turning fire off, add parsley, onion tops, chopped garlic, and oysters. Add fil.. Serve over rice. Note: For gumbo with hen, use same ingredients; cook above stove. Combine chicken, onions, celery, green pepper, oil; stir frequently until brown. Add water, bouillon cubes. Boil for several hours, until chicken is tender. Add other ingredients as above. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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