💾 Archived View for tilde.pink › ~bencollver › recipe › ascii › ethnic › americas › cajun › recipe12… captured on 2022-06-12 at 00:22:04.

View Raw

More Information

-=-=-=-=-=-=-



                                FILE GUMBO

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Cajun                            Soups
                Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    3 to 3-1/2 lb. whole chicken
   1 1/2  pounds        Andouille sausage -- sliced
   1      cup           White onions -- chopped
     1/2  cup           Celery -- chopped
     1/4  cup           Scallions -- chopped
     1/4  cup           Bell pepper -- chopped
   2                    Cloves garlic -- minced
   1                    Bay leaf
     1/2  teaspoon      Ground cayenne pepper
     1/2  cup           Butter -- softened
   1      gallon        Water
                        Salt and pepper to taste
                        File powder

In a 7 quart stock pot boil whole chicken until meat separates from bone.
Remove meat and return bones and all organs except liver and simmer 1/2 hour
to make stock. Strain and skim fat. Return stock to pot. Heat butter in cast
iron skillet and add flour.  Stir with wooden spoon until roux becomes dark
brown.  Add onions, celery, scallions and bell pepper. Saute for five
minutes, then add to stock. In skillet, lightly brown chicken and andouille
with garlic, cayenne, salt and pepper. Drain off fat from sausage and add
meat to stock with one bay leaf. Simmer for one hour at a very low boil.
Immediately before serving sprinkle with file powder and serve over bowl of
rice. Recipe as prepared by John Whelan Roxanne Enterprises New Orleans,
Louisiana

                   - - - - - - - - - - - - - - - - - -