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 cl Garlic; minced
1 Bay leaf
1/2 ts Ground cayenne pepper
1/2 c Butter; softened
1 ga Water
Salt & pepper
Filé powder
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.
Recipe by John Whelan, Roxanne Enterprises, New Orleans, LA
