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Ingredients
- 1 x 4-Lb. Hen, (4 to 6)
- 1/2 c. Veg. oil
- 3/4 c. All-Purpose Flour
- 2 1/2 c. Onions, minced
- 1 1/2 c. Celery, minced
- 3/4 c. Green Onions, minced
- 4 x Garlic Cloves, (4 to 5)
- 1 lb Andouille, sliced
- 1 lb Smoked Sausage, sliced
- 6 quart Water
- 4 tsp Black Pepper File
- 3/4 c. Parsley, minced
- 3 c. Rice, cooked
Directions
- Heat water in large pot. Cut hen into serving pcs. Season with 2 tsp. salt and 1/2 tsp. black pepper. Brown in warm oil. Remove chicken and set aside. Add in flour to drippings. Scrape bottom of skillet to loosen drippings. Make a medium-brown roux. Add in onions and celery. Continue cooking 10 min, stirring constantly. Add in roux to warm water. Stir till dissolved. Add in hen, andouille, sausage and remaining salt and pepper.
- Simmer; remove andouille and sausage, when tender, set aside. Continue cooking till chicken is tender, about 2 hrs. Add in andouille, sausage, green onions, and parsley. Adjust seasoning if necessary. Cook 15 min longer. Add in file, allowing 1/4 tsp. per serving.
- Makes 4-1/2 qts.
- Serve over cooked rice.
- Daunie
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