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  Andouille & chicken gumbo with file
 
Yield: 1 Servings
 
1 4 Pound hen -- (4 to 6)      1/2 c Cooking oil
3/4 c All-purpose flour      2 1/2 c Onions -- chopped
1 1/2 c Celery -- chopped      3/4 c Green onions -- chopped
4 Garlic cloves -- (4 to 5)      1 lb Andouille -- sliced
1 lb Smoked sausage -- sliced      6 qt Water
4 ts Black pepper File      3/4 c Parsley -- chopped
3 c Rice -- cooked
 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

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