*  Exported from  MasterCook  *
 
                                 FILE GUMBO
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Cajun                            Soups
                 Appetizers
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    3 to 3-1/2 lb. whole chicken
    1 1/2  pounds        Andouille sausage -- sliced
    1      cup           White onions -- chopped
      1/2  cup           Celery -- chopped
      1/4  cup           Scallions -- chopped
      1/4  cup           Bell pepper -- chopped
    2                    Cloves garlic -- minced
    1                    Bay leaf
      1/2  teaspoon      Ground cayenne pepper
      1/2  cup           Butter -- softened
    1      gallon        Water
                         Salt and pepper to taste
                         File 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 as prepared by John Whelan Roxanne Enterprises New Orleans,
 Louisiana
 
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