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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Ingredients:
1/2 cup shortening |
1/2 cup all-purpose flour |
1 cup chopped onion |
1 cup chopped celery |
1 cup chopped green pepper |
1 clove garlic, minced |
1 (4- to 5-pound) baking hen, cut up |
1/2 cup vegetable oil |
6 cups water |
1 pound andouille sausage, cut into 1/4-inch slices |
1 teaspoon salt |
1 teaspoon pepper |
1/2 teaspoon red pepper |
filé powder to taste |
hot cooked rice |
Directions:
1. Melt shortening in a large stockpot; stir in flour. Cook over medium heat, stirring occasionally, 10 minutes or until roux is the color of a copper penny. Add onion, celery, green pepper, and garlic; cook until vegetables are tender. Set aside.
2. Brown chicken in oil in a large skillet; drain, and set aside. Reserve drippings in skillet.
3. Add water to skillet, and bring to a boil. Remove from heat, and gradually pour pan dripping mixture over vegetable-flour mixture in stockpot, stirring constantly. Add chicken, sausage, salt, and pepper; cover and simmer 1 to 1 1/2 hours, stirring occasionally. Remove from heat; stir in filé powder. Serve gumbo over rice.
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