Artis' Chicken Gumbo

Title:
Artis' Chicken Gumbo

Yield:
8 Servings

Categories:
Chicken,
Soups,
Vegetables,
Cajun




Ingredients:





     3 lb Stewing chicken


     1 lg Onion


     4    Shallots -- or green onins


    20    Stems


     2    Cloves garlic -- more w/out


          Sausage


   1/2 md Green pepper


     4    Bay leaves


     1 lg Spoon


   1/2 lg Spoon


          Roux


     1 lb Andouille sausage -- or ham


     1 pt Oysters -- with liquid


          Salt and pepper


          File powder


          Parsley


          Flour


          Oil or chicken fat -- for






 Cut up chicken and season with salt and pepper. Fry chicken until brown, in


 its own fat, in a black iron pot. Place in soup pot. Cut up seasonings.


 Pour off fat from pot. Smother seasonings and take out by rinsing with


 small amount of water, putting in soup pot with browned chicken. Make a


 dark roux, add 2 1/2 quarts water, pour into soup pot. Fry sliced sausage


 slowly to render fat. Add sausage to gumbo. Let cook, with lid cracked, on


 Low heat until tender, 2-3 hours for a good old bird. Remove bay leaves.


 Add oysters, about 10 minutes before serving, cooking just until they curl.


 Add file after oysters curl and turn off heat, or pass file to be used


 individually. Serve in rimmed soup bowl over hot cooked rice.


 


 Recipe By     : DDMmom/AOL


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip