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Appetizers | Meats | Poultry | Soups | Salads
Chicken
And Andouille Gumbo
Serves 15
- 1.00
c Oil
- 1.50
lb Andouille sausage; or kielb
- 3.75
c Onions; chopped
- 2.00
c Green pepper; chopped
- 8.50
c Chicken stock
- 1.00
x Cayenne pepper
- 1.00
x File
- 1.00
x Cooked rice
- 1.00
Chicken; cut up or boned
- 1.00
c Flour
- 2.00
c Celery; chopped
- 3.00
ts Garlic; chopped
- 1.00
x Salt
- 2.00
c Green onion; chopped
- 1.00
x Cream sherry
Season
and brown chicken in oil (lard, bacon drippings) over med-hi heat.
Add sausage (cut in 1/4" rounds) to pot and saute with chicken.
Remove both from pot. Make roux with equal parts of oil and flour
to desired color (I make a dark chestnut color). Add onions, celery,
green pepper, and later garlic to roux, stir continuously until
vegetables reach desired tenderness. Return chicken and sausage
to pot and cook with vegetables, continuing to stir frequently.
Gradually stir in liquid and bring to boil. Reduce to simmer and
cook for an hour or more. Season to taste. Approximately 10 minutes
before serving, add green onions. Gumbo may or may not be served
over rice. Adding sherry at the table is also an option. File
may be placed on the table for individuals to add to their gumbo
if they wish. 1/4 to 1/2 tsp per serving is recommended. File
- a fine green powder that is young dried and ground sassafras
leaves, used in gumbo for flavor and thickening. The word file
means to twist or make threads. If you put the file directly into
the gumbo while it is cooking, that is what you will end up with,
a liquid that is rather stringy as you bring your spoon out of
the bowl. Ugh! Do it right, let each person add their own at the
table. If making roux over very high heat, the oil you use must
be free of food particles to avoid burning. If you scorch your
roux, even slightly, while you are making it, throw it out, and
start over again after you have thoroughly cleaned the pot. When
making an okra gumbo, add 4-6 cups of cut okra to trinity, saute,
and cook together with roux.
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