🫙 From the Spice Rack
File Gumbo
1 3 to 3-1/2 lb. whole chicken 1 1/2 lb Andouille sausage, sliced 1 c White onions, chopped 1/2 c Celery, chopped 1/4 c Scallions, chopped 1/4 c Bell pepper, chopped 2 Cloves garli...
maineasy
Ingredients8 items
Ingredients
- 13 to 3-1/2 lb. whole chicken
- 11/2 lb andouille sausage, sliced
- 1c white onions, chopped
- 1/2c celery, chopped
- 1/4c scallions, chopped
- 1/4c bell pepper, chopped
- 2Cloves garlic, minced
- 1bay leaf
Directions
- 1
1 3 to 3-1/2 lb
- 2
whole chicken 1 1/2 lb Andouille sausage, sliced 1 c White onions, chopped 1/2 c Celery, chopped 1/4 c Scallions, chopped 1/4 c Bell pepper,
- 3
Remove meat and return bones and all organs except liver and simmer 1/2 hour to make stock
- 4
Strain and skim fat
- 5
Return stock to pot
- 6
Heat butter in cast iron skillet and add flour
- 7
Stir with wooden spoon until roux becomes dark brown
- 8
Add onions, celery, scallions and bell pepper