Chef bill hahne's chicken andouille gumbo
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Chef bill hahne's chicken andouille gumbo
  Chicken    Gumbo    Cajun    Soups  
Last updated 6/12/2012 1:13:12 AM. Recipe ID 41507. Report a problem with this recipe.
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      Title: Chef bill hahne's chicken andouille gumbo
 Categories: Cajun, Soups
      Yield: 18 Servings
 
      1 c  Oil
      1    Chicken, boned
  1 1/2 lb Andouille
      1 c  Flour
      4 c  Onions, chopped
      2 c  Celery, chopped
      2 c  Green pepper, chopped
      1 tb Chopped garlic
      8 c  Chicken stock
           Salt to taste
           Cayenne pepper to taste
      1 c  Green onions, chopped
      1 c  Parsley, chopped
           File' powder
           Cooked rice
 
  Rub chicken with cayenne, let sit 1 hour in refrigerator.
  
  Brown chicken in oil over medium high heat. Add sausage to pot and
  saute with chicken. Remove both from pot.
  
  Filter rendered fat. Make roux with equal parts fat and flour. Stir
  constantly until roux reaches a nutty brown color.
  
  Saute trinity (onion, green pepper, celery) and garlic until tender.
  
  In a big stock pot, bring chicken stock to a boil. Add chicken and
  sausage and vegetables to stock. Bring back to boil, add roux. Reduce
  and simmer for ah hour or more. Skim fat. Season to taste.
  
  Approximately 10 minutes before serving, add green onions and parsley.
  
  Gumbo may or may not be served over rice. Two to three drops of
  sherry per serving, or 1/4 - 1/2 teaspoon of file' per serving may be
  added at the table as a flavor option.
  
  Typos by Jim Kirk - captain@iquest.net 




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Recipe ID 41507 (Apr 03, 2005)

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