CHICKEN ANDOUILLE GUMBO|
1 (6 lb.) stewing hen
salt and pepper
3/4 c. oil
2/3 c. flour
2 large onions, chopped
2 lb. andouille sausage or
other sausage, cut in
5 cloves garlic, chopped
2 ribs celery with leaves,
1 small bunch green onion with
3 Tbsp. fresh chopped parsley
3 Tbsp. Worcestershire sauce
2 doz. oysters (optional)
2 to 3 tsp. gumbo file (to
Cut hen into serving pieces (about 14). Wash, pat dry
and season with salt and pepper. Heat oil in heavy frying pan;
fry chicken over medium heat until lightly browned. Remove
chicken from pan. Pour about 1/2 cup oil from pan into large
(about 10-quart) heavy pot. Heat over medium to high heat.
Add flour and stir constantly until roux is evenly browned.
Add onion; cook until soft. Add sausage and cook about 5
minutes. Add chicken and heat thoroughly, but don't let
mixture burn. Add garlic, celery and green onion and cook
about 10 minutes. Add 3 to 4 quarts boiling water (depending
on thickness desired). Bring to a boil and simmer slowly about
2 hours or until chicken is tender. Add salt, pepper and
cayenne pepper to taste. Skim excess fat. Add parsley and
Worcestershire sauce. Simmer about 15 minutes. Add oysters
during last 5 minutes if using. Remove from heat and add file.
Serve over hot cooked rice in large soup bowls. Serves about
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