Ingredients
| 1 (3) | whole chicken | | 1-1/2 lb. | andouille sausage, sliced | | 1 cup | chopped white onions | | 1/2 cup | chopped celery | | 1/4 cup | chopped scallions | | 1/4 cup | chopped bell pepper | | 2 cloves | garlic, minced | | 1 | bay leaf | | 1/2 tsp. | ground cayenne pepper | | 1/2 cup | butter, softened | | 1 gal. | water | | Salt and pepper, to taste | | File powder |
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Instructions
In a 7-quart stockpot boil whole chicken until meat separates from bone. Remove meat and return bones and all organs except liver and simmer 1/2 hour to make stock. Strain and skim fat. Return stock to pot.
Heat butter in cast-iron skillet and add flour. Stir with wooden spoon until roux becomes dark brown. Add onions, celery, scallions and bell pepper. Sauté for five minutes, then add to stock. In skillet, lightly brown chicken and andouille with garlic, cayenne, salt and pepper. Drain off fat from sausage and add meat to stock with one bay leaf. Simmer for one hour at a very low boil.
Immediately before serving, sprinkle with file powder and serve over bowl of rice.
Author's Comments
Recipe as prepared by John Whelan of Roxanne Enterprises, New Orleans, Louisiana.
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