Chicken Gumbo

Louisiana Lagniappe Cajun Gift Baskets

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	Chicken Gumbo

Chicken Gumbo I

	1 (4-6 pound) hen
	Salt, pepper, and cayenne to taste
	1/3 cup cooking oil
	2 large onions, chopped
	2 stalks celery, chopped
	1/2 bell pepper, chopped
	2 cloves garlic, minced
	2/3 cup flour
	2 gallons of water
	1/3 cup dry red wine
	3/4 pound smoked sausage, sliced
	1 pint oysters, rinsed
	Parsley, chopped
	1 tablespoon gumbo file'
	3 cups rice, cooked

Cut up hen and generously season with salt, pepper. and cayenne. Fry the hen in the oil in a heavy pot until golden. Drain the oil and save for making the roux. Add the onion, celery, bell pepper, and garlic to the pot with the chicken. Cover and cook over low heat.

Make a roux using 1/2 cup of oil and flour (use reserved oil and add as necessary). Click "up" for Roux instructions. Cool the Roux slightly and add to the chicken. Continue cooking over low heat, adding the water in small amounts and add the wine.

When the chicken is fork tender, add the sausage. Add the oysters and parsley 10 minutes before serving. Immediately before serving, remove from heat and add the file'. Serve in bowls over rice. Serves 12.

Chicken Gumbo II

	1 cup oil
	1 cup flour
	3 cups onions, chopped
	6 celery ribs, chopped
	2 bell peppers, chopped
	6 cloves garlic, chopped
	2 or more tbsp. Creole seasoning
	2 lbs. smoked sausage, sliced
	2 chickens (3 lbs. each) cut up
	2 bunches shallots, chopped
	1 bunch parsley, chopped
	File' to taste
	Salt and pepper to taste

Make a roux with oil and flour. Cook until a deep brown. Add onions, celery, bell pepper, and garlic. Saute' until onions are clear. Add chicken, sausage, and 6 qts. water. Bring to boil and add Creole seasoning, shallots, and parsley. Season to taste with salt and pepper. Simmer until chicken is tender. Add file'. Serve over rice.

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