ID:39
Recipe Name:FILE GUMBO
Name: Kayce
Email: nangil60@cs.com
Date: August 5, 2001
Category: Seafood
Category: Other Recipes
Nationality: Cajun
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Number of servings: 12
Calories Per Serving: 12
Preparation Time: None
Difficulty: Easy
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| Ingredients: |
Left Ingredients:
One 3 to 3-1/2 lb. whole chicken
1 1/2 lb 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
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Right Ingredients:
1 bay leaf
1/2 teaspoon ground cayenne pepper
1/2 cup butter, softened
1 gallon water
Salt and pepper to taste
File powder
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| Cooking
Instructions: |
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.
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| Serving Suggestion: |
None
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| Additional Comments: |
None
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| Preparation Time: |
None
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| Number of servings: |
12
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| Calories Per Serving: |
None
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| Degree of Difficulty: |
Easy
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| Pictures: |
None
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