• Prep Time:
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  • Serves: 1 Servings

Andouille and Chicken Gumbo with File

  • Recipe Submitted by on

Category: United States

 Ingredients List

  • 1 4-Pound Hen; (4 to 6)
  • 1/2 c Cooking Oil
  • 3/4 c All-Purpose Flour
  • 2 1/2 c Onions; chopped
  • 1 1/2 c Celery; chopped
  • 3/4 c Green Onions; chopped
  • 4 Garlic Cloves; (4 to 5)
  • 1 lb Andouille; sliced
  • 1 lb Smoked Sausage; sliced
  • 6 qt Water
  • 4 ts Black Pepper
  • File
  • 3/4 c Parsley; chopped
  • 3 c Rice; cooked


Heat water in large pot. Cut hen into serving pieces. Season with 2
teaspoons salt and 1/2 teaspoon black pepper. Brown in hot oil. Remove
chicken and set aside. Add flour to drippings. Scrape bottom of skillet to
loosen drippings. Make a medium-brown roux. Add onions and celery. Continue
cooking 10 minutes, stirring constantly. Add roux to hot water. Stir until
dissolved. Add hen, andouille, sausage and remaining salt and pepper.
Simmer; remove andouille and sausage, when tender, set aside. Continue
cooking until chicken is tender, about 2 hours. Add andouille, sausage,
green onions, and parsley. Adjust seasoning if necessary. Cook 15 minutes
longer. Add file, allowing 1/4 teaspoon per serving. Makes 4-1/2 quarts.
Serve over cooked rice.

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