Title: Andouille and chicken gumbo with file
 Categories: Cajun/, Creole
      Yield: 1 Servings
 
      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.