1 large stewing chicken
1 lb andouille, sliced in 1/4-inch slices
6 large white or yellow onions, chopped
1 small bunch of green onions, cut fine
1 small bell pepper, chopped
1 tablespoon chopped celery
1 tablespoon finely chopped parsley
1 clove garlic, chopped
salt, black pepper and red cayenne pepper
3/4 cup all-purpose flour (for roux)
1 cup cooking oil
6 cups hot water
- Cut up chicken, wash and season with salt and pepper. Heat 1 cup oil in heavy skillet and fry chicken until brown. Remove chicken and put aside. Pour remaining oil into large heavy pot for making roux
- After roux is made, lower heat and add all chipped ingredients, except green onions, garlic and parsley. Cover and simmer until onions are clear, stirring occasionally.
- Add sliced andouille and chicken to roux mixture, cover and let simmer for about 1/2 hour. Stir often during this process. Keep heat low through this point.
- Add water, garlic, parsley and green onions. You may increase heat until mixture begins to boil. Now, lower heat to simmer, cover and cook 1 1/2 to 2 hours or until chicken is tender.
- This has a lot of liquid and is served over rice, over which 1/4 teaspoon filé has been sprinkled. It's even better the next day.
My personal thoughts: Between step one and step two, this recipe skips the steps involved in making the roux. As a Louisiana native, I guess I'm already supposed to know how to do this. At least we have Google!
- Recipe from The Justin Wilson Cook Book