Andouille File Gumbo
By: Anonymous
Published: Friday, December 11, 2009 - 12:03am

Preparation

1 An authentic Louisiana gumbo, containing Andouille sausages, oysters and yardbird (chicken to all you citified folks.) 2 1 (3 lb.) yardbird (chicken) 3 4 c. water 4 Salt and red pepper, to taste 5 1/4 c. vegetable oil 6 1/4 c. all purpose flour 7 1 1/2 c. chopped onion 8 1 c. chopped celery 9 1/2 c. chopped green pepper 10 1/2 c. chopped red pepper 11 3 cloves garlic, crushed 12 1/2 tsp. dried thyme 13 1/4 c. chopped fresh parsley 14 1 bay leaf 15 1 large chopped tomato 16 1 lb. Andouille sausage 17 3 - 4 dashes Louisiana hot sauce 18 1 dash Worcestershire sauce 19 1 c. shucked oysters, with liquid 20 3 c. steamed white rice, for serving 21 1 tbsp. file powder 22 1/2 c. chopped green onions, garnish 23 Pluck chicken (gotcha!) and rinse well. Remove fatty pads and simmer in the 4 cups of seasoned water until tender. Cool slightly and remove meat from bones. Reserve the stock and set meat aside for the moment. Heat the vegetable oil in a large heavy gauge stew pot, and gradually stir in the flour to form a thick paste (called a roux). Cook over medium to medium high heat, stirring constantly until your roux is dark brown. Add the onions, celery, green and red peppers, garlic, thyme and parsley and cook several minutes to soften, 
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Yield:




4.0 servings





Added:

    Friday, December 11, 2009 - 12:03am  


Creator: 

Anonymous 










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