Frank's Recipes! Chicken Sausage Gumbo

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Chicken Sausage Gumbo

4 lb. hen, actually one 3 to 4 pound hen
2 tsp salt
1 tsp cayenne pepper
Enough water to cover the hen
1 cup oil
2 large onions, chopped
1 large bell pepper, chopped
2 stalk celery, finely chopped
2 1/2 quart chicken broth, warm
1 lb. smoked sausage, cut into 1/4-inch rounds
salt and cayenne to taste
1/4 cup green onions, finely chopped
1/2 cup parsley, finely chopped
file powder (allow each person to add his own file to his bowl)
See below for how we do it

We usually remove about 1 cup of broth from the gumbo about 1/2 hour before it's done; once broth is cool, into this (start with about 1/8 cup file) add file and mix well with spoon or fork. If necessary, we add more file, a little at a time.) Retain. When gumbo is ready to serve, while stirring well, add reserved broth mixed with file. Gumbo will get thicker and have a nicer texture as well as turn a little greener. We prefer it added to the gumbo en masse rather than adding it bowl to bowl, which we feel adds less flavor than we're used to. Place the whole hen in a large pot and cover with water. Season water with salt and cayenne pepper.

Bring to a boil; reduce the heat to medium. Cover and cook for 2 to 3 hours, until chicken is tender. Remove hen, cool and pick off the meat. Skim the broth, removing excess fat and reserve. Make a dark roux with flour and oil (we use bacon grease). Add onions, bell pepper (we don't use bell pepper in our gumbo) and celery and cook until well wilted, about 10 minutes. Slowly add the warm broth, a cup at a time, and blend. Cook at a gentle boil for 2 hours. Add the sausage and chicken meat and cook for 30 minutes. Adjust seasonings. Add green onions and parsley and serve over rice. (It would be at this point that we would add our reserved broth/file mixture. We would also add at this point 1 pint of oysters, oyster liquor included. Cook for about 5 to 10 more minutes and serve.) Yield: 10 to 12 servings.