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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 garlic, minced
1 Bay leaf
1/2 ts Ground cayenne pepper
1/2 c Butter, softened
1 ga Water
Salt and pepper to taste
In a 7 quart stock pot boil whole chicken until meat separates from
bone. Remove meat and return bones and all organs except liver and
simmer 1/2 hour to make stock. Strain and skim fat. Return stock to
pot. Heat butter in cast iron skillet and add flour. Stir with
wooden spoon until roux becomes dark brown. Add onions, celery,
scallions and bell pepper. Saute for five minutes, then add to stock.
In skillet, lightly brown chicken and andouille with garlic, cayenne,
salt and pepper. Drain off fat from sausage and add meat to stock
with one bay leaf. Simmer for one hour at a very low boil.
Immediately before serving sprinkle with file powder and serve over
bowl of rice.
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