*  Exported from  MasterCook  *

                   Chicken, Andouille And Oyster Gumbo

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Soups                            Chicken
                Seafood                          Creole

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      pounds        Baking hen -- cut up
   1      pound         Smoked turkey necks -- opt
                        Salt and pepper
   5                    Bay leaves
   3      tablespoons   Garlic -- mince
   1      cup           Parsley -- chop
   2      cups          Onions -- chop
   1 1/2  cups          Flour
   1 1/4  cups          Vegetable oil
     1/2  cup           Celery -- chop
   1      cup           Bell pepper -- chop
   1      pound         Andouille or smoked sausage -- 1/4" sl
   1                    Smoked chicken (can be -- store-bought)
   1      pint          Oysters w/liquor
   2      cups          Green onions -- chop
   1      tablespoon    File powder

Boil hen with turkey necks in 1-1/2 gallons of water seasoned with a little salt, pepper, 
5 bay leaves and about 1/4 of the garlic, parsley and onions for about 1 hour.
 Remove hen parts and cool; debone, leaving the turkey necks simmering in the stock. 
Once meat is removed from bones, add bones to stock and continue to
 simmer for another hour and a half. Cut hen meat into chunks.
 When stock is almost done, make roux by heating oil in a heavy iron pot;
 add flour and stir constantly with a metal spatula or wire whisk until roux
 is golden brown, about 20 minutes, over med-low heat. Add remainder of onions,
 garlic, bell pepper and celery and cook for about 10 minutes. Continue to stir until
 vegetables are soft. Strain stock and add to mixture of roux and vegetables.
 Add bay leaves and meat from turkey necks. Simmer for about 1 hour and add
 sausage and meat from heat. Simmer for 30 minutes and add the meat from smoked chicken.
 Mixture should be tasted and salt and pepper added as needed.
Continue cooking for about 45 minutes, skimming off excess oil
. Next, add oysters with liquor, green onions and remaining parsley. 
Ten minutes later, add file and remove from heat. 
Serve over bowls of steamed rice. Gumbo is usually accompanied by potato salad.
Some Cajuns put a scoop in the same bowl as the gumbo.


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