Servings
8 s
Ingredients
- 3 pounds Stewing chicken
- 1 large Onion
- 4 Shallots -- or green onins
- 20 Stems
- 2 Cloves garlic -- more w/out
- Sausage
- 1/2 medium Green pepper
- 4 Bay leaves
- 1 large Spoon
- 1/2 large Spoon
- Roux
- 1 pound Andouille sausage -- or ham
- 1 pint Oysters -- with liquid
- Salt and pepper
- File powder
- Parsley
- Flour
- Oil or chicken fat -- for
Directions
- Cut up chicken and season with salt and pepper.
- Fry chicken until brown, in its own fat, in a black iron pot.
- Place in soup pot.
- Cut up seasonings.
- Pour off fat from pot.
- Smother seasonings and take out by rinsing with small amount of water, putting in soup pot with browned chicken.
- Make a dark roux, add 2 1/2 quarts water, pour into soup pot.
- Fry sliced sausage slowly to render fat.
- Add sausage to gumbo.
- Let cook, with lid cracked, on Low heat until tender, 2-3 hours for a good old bird.
- Remove bay leaves.
- Add oysters, about 10 minutes before serving, cooking just until they curl.
- Add file after oysters curl and turn off heat, or pass file to be used individually.
- Serve in rimmed soup bowl over hot cooked rice.
- Recipe By : DDMmom/AOL File ftp://www.idiscover.
- co.
- uk/pub/food/mealmaster/recipes/mmdja006.biz