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Chicken Andouille File Gumbo




Source of Recipe


Gumbo Shop


List of Ingredients




1 - 2 1/2 Pound fryer, cut up or 4 chicken breasts
1 Tablespoon seasoning mix
1/2 Cup (1 stick) margarine
2 Cups chopped onion
2 Cups chopped celery
2 Cups chopped bell pepper
5 Cloves garlic, minced
3 Tablespoons file powder
1 1/2 Cup tomato sauce
1/2 pound Andouille sausage
6 cups chicken stock
Salt to taste
Pepper to taste
Tobasco to taste

Recipe



Sprinkle chicken with seasoning mix and rub it in. Melt the margarine (only use margarine because it won't burn like butter) in a heavy dutch oven and brown the chicken pieces in it (on all sides). Remove from pan and set aside.

In the same pot, saute the celery, onions, and bell pepper for about five minutes. Add the garlic and file. cook five minutes more, stirring constantly. Add the tomato sauce and cook five more minutes, stirring and scraping the bottom almost constantly.

Add stock and bring to a boil. Add sliced Andouille and cook for about 1/2 hour. Remove chicken from bones. cut into bite sized pieces. Add it to the gumbo and cook an additional 30 minutes. Add salt, pepper and tobasco to taste. Skim off excess fat from the top and serve over steamed rice.