MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fred's Chicken And Andouille Gumbo
 Categories: Cajun, Soups
      Yield: 1 Batch
 
      1 c  Oil
      1    Chicken; cut up or boned
  1 1/2 lb Andouille sausage or
           - kielbasa
      1 c  Flour
  3 3/4 c  Onions; chopped
      2 c  Celery; chopped
      2 c  Green pepper; chopped
      3 ts Garlic; chopped
  8 1/2 c  Chicken stock
           Salt
           Cayenne pepper
      2 c  Green onion; chopped
           File
           Cream sherry
           Cooked rice
 
  Lard or bacon drippings may be used instead of oil and are
  traditional. Season and brown chicken in oil over medium-high heat.
  Add sausage (cut in 1/4" rounds) to pot and saute with chicken.
  Remove both from pot.
  
  Make roux with equal parts of oil and flour to desired color. I make
  a dark chestnut color.
  
  Add onions, celery, green pepper, and later garlic to roux, stir
  continuously until vegetables reach desired tenderness. Return
  chicken and sausage to pot and cook with vegetables, continuing to
  stir frequently. Gradually stir in liquid and bring to boil. Reduce
  to simmer and cook for 1 hour or more. Season to taste. Approximately
  10 minutes before serving, add green onions.
  
  Gumbo may or may not be served over rice. Adding sherry at the table
  is also an option. File may be placed on the table for individuals to
  add to their gumbo if they wish. 1/4 to 1/2 ts per serving is
  recommended. File is a fine green powder that is young dried and
  ground sassafras leaves, used in gumbo for flavor and thickening. The
  word "file" means to twist or make threads. If you put the file
  directly into the gumbo while it is cooking, that is what you will
  end up with, a liquid that is rather stringy as you bring your spoon
  out of the bowl. Ugh! Do it right, let each person add their own at
  the table.
  
  If making roux over very high heat, the oil you use must be free of
  food particles to avoid burning. If you scorch your roux, even
  slightly, while you are making it, throw it out, and start over again
  after you have thoroughly cleaned the pot.
  
  Be very careful making the roux. Justin Wilson used to refer to roux
  as Cajun napalm. If it splashes and lands on bare skin it will burn
  badly.
  
  When making an okra gumbo, add 4 to 6 cups of cut okra to trinity,
  sauté, and cook together with roux. Remember, the Cajun cooking
  trinity is onions, celery, and green pepper.
  
  Recipe by Fred Towner
 
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