"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Chicken Andouille Gumbo Recipe

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1 ½ gal Water (24 cups)
1 4-5pd Chicken, skinned and cut into pieces
5 Bay Leaves
5 Parsley sprigs
3 whole Garlic cloves
1 lb Andouille or Smoked Sausage, diced
2 medium Onions, chopped
1 large Green pepper, chopped
1 large Celery rib, chopped
3 Tbsp Garlic, minced
4 Chicken Bouillon cubes
1 ¼ c Vegetable Oil
1 ½ c All -Purpose Flour
1 Tbsp Salt
1 tsp ground Red Pepper
1 bunch Green Onions, chopped
½ c chopped fresh Parsley
1/2 tsp file powder
Hot cooked Rice©

Bring first 5 ingredients to a boil in a large stockpot; cover, reduce heat and simmer 1 hour. Remove chicken, reserving broth. De-bone chicken and coarsely chop, set aside. Pour broth through a wire mesh strainer into a large bowl, discarding solids. Measure 1 gal. of broth and return to stockpot. Add sausage and next 5 ingredients; simmer stirring occasionally, 1 hour.

Roux: Heat oil in a heavy skillet over medium heat. Gradually whisk in flour, and cook, whisking constantly, until flour is a dark caramel color (20 minutes). Stir into sausage mixture and simmer occasionally, 1 hour. Stir in chicken, salt and red and black pepper; simmer, stirring frequently, 45 minutes. Skim off excess fat. Stir in green onions and parsley. Remove from heat, stir in file powder. Serve over hot cooked rice.

Personal Notes:
Personal Notes:
When making the roux, stir constantly as it can burn very quickly. You can smell the roux when it's ready, it will start smelling like it's burning if you've cooked it for too long.




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