Chicken and Sausage Gumbo
1 (4-6 pound) hen
Salt, pepper, and cayenne to taste
1/3 cup cooking oil
2 large onions, chopped
2 ribs celery, finely chopped
1/2 bell pepper, chopped
2 large cloves garlic, minced
2/3 cup flour
2 gallons water
1/3 cup dry red wine
3/4 pound smoked sausage, sliced
1 pint oysters, drained and rinsed
parsley, chopped
1 tablespoon gumbo filé
3 cups rice, cooked
Cut up the hen and season generously with the salt, pepper, and cayenne. In a
heavy pot fry the hen in oil until golden brown. Remove the oil and reserve it
for making the roux. Add the onion, celery, bell pepper, and garlic to the
chicken. Cover and cook over low heat. Make a dark brown Roux using 1/2 cup of
the reserved oil and the flour. 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 smoked sausage. Add the oysters
and parsley 10 minutes before serving. Immediately before serving, remove from
the heat and add the filé. Serve in heated gumbo bowls over rice.
Note: Filé powder, a spice made from the dried, ground leaves of the sassafras tree