File Gumbo

Recipe Ingredients

1		Whole chicken - (3 to 3 1/2)
1 1/2 lbs	681g / 24oz	Andouille sausage - sliced
1 cup	62g / 2.2oz	White onions - chopped
1/2 cup	55g / 1.9oz	Celery - chopped
1/4 cup	36g / 1.3oz	Scallions - chopped
1/4 cup	36g / 1.3oz	Bell pepper - chopped
2		Garlic - minced
1		Bay leaf
1/2 teaspoon	2.5ml	Ground cayenne pepper
1/2 cup	99g / 3.5oz	Butter - softened
1		Water
		Salt and pepper to taste
		File powder

Recipe Instructions

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.

Source:
Susan Feniger and Mary Sue Milliken

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