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Recipe Name: Andouille And Chicken Gumbo With File Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
1 4-Pound Hen, 4 to 6
1/2 Cup(s) COOKING OIL
3/4 Cup(s) All-Purpose Flour
2 1/2 Cup(s) Onions, chopped
1 1/2 Cup(s) Celery, chopped
3/4 Cup(s) Green onions, chopped
4 Garlic Cloves, 4 to 5
1 Pound(s) Andouille, sliced
1 Pound(s) Smoked sausage, sliced
6 Quart(s) Water
4 Teaspoon(s) Black pepper
File
3/4 Cup(s) Parsley, chopped
3 Cup(s) Rice, cooked
Directions:
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

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4277
Calories From Fat: 2522
Total Fat: 282g
Cholesterol: 643.3mg
Sodium: 5718.2mg
Potassium: 3598mg
Carbohydrates: 276.6g
Fiber: 20g
Sugar: 23.2g
Protein: 154.1g


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