Ingredients: |
Ingredients: Ingredients:
1 Stick Butter
Approximately 12 Tablespoons All Purpose Flour
2 Medium to Small Onions, finely chopped
1-piece Celery Stalk (about 4 inches), finely chopped
Andouille Sausage Links (Approximately 18 inches)
Swanson’s Chicken Broth (4 quarts) or Homemade Chicken stock.
1 Chicken
1 bunch green onion tops, chopped fine
3-4 Tablespoons File’
Salt
Cayenne Pepper
1. Slice Andouille into ½ inch thick pieces. Cook in a nonstick pan over high heat to extract excess fat and grease. After cook drain and dab up excessive grease with paper towels. Set aside.
2. Cut Chicken into pieces. Cut each breast into 2 or three pieces. Remove excess skin and fat from each piece. Season thoroughly with salt and cayenne pepper. Make sure to include the back. Set aside
3. Chop 2 medium to small or one very big onion and about 4 inches of celery stalk very finely, food processor is advised. Very fine but not pureed. Chop the green part of one bunch of green onions finely.
Recipe:
1. Heat and melt butter over medium high heat, add 8 tablespoons flour and stir constantly to make a dark brown roux. When color is achieved, add the remaining flour. If any greasy spots are seen in the roux, add a little more flour and heat.
2. Take roux off the stove and add onions and celery. Return and mix well over high heat, stirring for about 2 minutes. Return to the stove, turn heat down to medium and cover the pot, allow to cook for about 10 minutes, checking occasionally to be sure it’s not burning or sticking too much.
3. Add chicken and return to medium high heat, continually stir chicken and roux mixture until the chicken appears cooked and there is no more pink meat visible.
4. Cover the pot and turn the heat down to medium (or lower) and cook for 20-30 minutes until the water comes out of the chicken, producing a very wet roux and the chicken starts to come off of the bone a bit. Be sure to check every 8 minutes or so to be sure it’s not burning and sticking too much. You’ll have to scrape the bottom of the pot each time.
5. When the roux is a wet sludge and the chicken is starting to fall off the bone a little, take the mixture off the stove. Add the broth, andouille, green onions and mix well. Add 2 tablespoons of file’ and mix well. Return to the stove and bring to a boil, then allow it to simmer for 15 minutes.
6. Taste and adjust salt and pepper. If chicken was seasoned well additional salt and cayenne pepper shouldn’t be needed.
7. Remove from the stove. Place the pot in a sink filled with ice water to cool it. Place it in the refrigerator overnight.
8. When ready to serve, take it out of the refrigerator and remove and discard the hard-fat layer on top. Add 2 additional tablespoons of file’. Heat slowly to serving temperature and add additional broth if necessary, to get thickness right. It’s best to allow it to simmer for 30-45 minutes or so before serving.
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This recipe for Boo’s Chicken and Andouille Gumbo, by 