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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Ingredients:
1 1/2 gallons water |
1 (4-pound) chicken, cut up |
5 bay leaves |
5 parsley sprigs |
3 whole garlic cloves |
1 pound andouille or smoked sausage, diced |
2 medium onions, chopped |
1 large green bell pepper, chopped |
1 large celery rib, chopped |
3 tablespoons minced garlic |
4 chicken bouillon cubes |
1 1/4 cups vegetable oil |
1 1/2 cups all-purpose flour |
1 tablespoon salt |
1 teaspoon ground red pepper |
1 teaspoon ground black pepper |
1 bunch green onions, chopped |
1/2 cup chopped fresh parsley |
1/2 teaspoon filé powder |
hot cooked rice |
Directions:
1. Bring first 5 ingredients to a boil in a large stockpot; cover, reduce heat, and simmer 1 hour. Remove chicken, reserving broth. Skin, bone, and coarsely chop chicken; set aside. Pour broth through a wire-mesh strainer into a large bowl, discarding solids. Measure 1 gallon broth, and return to stockpot. Add sausage and next 5 ingredients; simmer, stirring occasionally, 1 hour.
2. Heat oil in a heavy skillet over medium heat; gradually whisk in flour, and cook, whisking constantly, until flour is a dark caramel color (about 20 minutes). Stir into sausage mixture, and simmer, stirring occasionally, 1 hour. Stir in chicken, salt, and red and black pepper; simmer, stirring occasionally, 45 minutes. Skim off fat.
3. Stir in green onions and parsley; simmer, stirring occasionally, 10 minutes. Remove from heat, and stir in filé powder. Serve over hot cooked rice with hot sauce, if desired.
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