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» Chicken and Andouille Filé Gumbo
1 fryer chicken, cut into pieces
3 tablespoons Paul Prudhomme’s Poultry Magic
1/2 cup oil
1/2 cup flour
2 cups onion, chopped
1/2 cup bell pepper, chopped
2 stalks celery, chopped
8 cups hot chicken stock
(1) 16-ounce can tomatoes
3 cloves garlic, minced
Salt
Cayenne pepper
Thyme
Bay leaves
1 1/2 pounds andouille sausage (or any good smoked sausage)
Green onions, sliced
Parsley, chopped
Filé powder
1. In a heavy Dutch oven, brown chicken that has been sprinkled with Paul Prudhomme’s Poultry Magic in oil. Remove chicken and set aside. (Re-measure the oil to make sure you have 1/2 cup.) In the same pot, make a dark brown roux using the oil and flour.
2. Add onions and cook until they are translucent.
3. Add bell pepper and celery. Cook five minutes more.
4. Add hot stock, tomatoes, garlic, and seasonings to taste (except file powder). Bring to a boil, and reduce heat to simmer. Add chicken and sausage. Simmer 1 1/2 to 2 hours.
5. Adjust seasonings to taste and skim fat before serving. Serve over boiled rice. Garnish with green onion and parsley. Add file powder at the table. Serves 8 to 10.
It’s a good idea to make this gumbo a day or two ahead because the flavor develops as it rests. If you’re watching your fat intake, you can more easily remove it when it has congealed on top of the gumbo after the soup has been refrigerated.
Popcorn Rice is excellent with this gumbo.
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