*  Exported from  MasterCook  *
 
                         CHICKEN AND LINGUICA GUMBO
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Linguica sausage, cut in
                         -1/4-inch-thick rounds
                         Vegetable oil
    1       ea           (2 1/2- to 3 1/2-pound)
                         -chicken, cut in pieces
                         Salt and freshly ground
                         -black pepper to taste
      1/2   c            Flour plus 6 tablespoons
                         -flour
    1 1/2   c            (about 2 bunches) finely
                         -chopped green onions,
                         -green and
                         White parts
    1       c            Finely chopped celery
      1/2   c            Finely chopped green pepper
      1/4   c            Finely chopped parsley
    3       ea           Garlic cloves, minced
    9       c            Chicken stock
                         Cayenne pepper and/or
                         -Tabasco sauce to taste
    2       ea           To 6 teaspoons file powder,
                         -according to taste
    4       c            Hot, freshly cooked rice
                         Finely chopped green onions
                         -for garnish
 
   Cook the sausage in a large, heavy ungreased skillet over low heat,
   turning the slices frequently with a spatula until there is a film of
   fat over the bottom of the pan. Increase the heat to medium and,
   turning the slices occasionally, continue to fry the sausage until
   the slices are browned, about 6 minutes. Remove the sausage to paper
   towels to drain. Add vegetable oil to the fat in the skillet to a
   depth of 1/2 inch. Season the chicken pieces with salt and pepper.
   Place 1/2 cup of the flour on a plate. Dredge the chicken pieces in
   the flour and shake of the excess. Heat the oil in the skillet over
   medium-high heat. fry the chicken pieces in the hot fat until they
   are golden brown on both sides and the eat is cooked through, about
   12 to 15 minutes per side.  Remove the chicken from the skillet and
   drain on paper towels.  Reserve 6 tablespoons of fat from the skillet
   an discard the rest. Whisk the reserved 6 tablespoons fat with the
   remaining 6 tablespoons of flour in a large, heavy pot until smooth.
   Cook, stirring frequently, over medium heat until the fat-flour
   mixture (called a roux) is nut brown.  This will take several
   minutes.  Do not allow the roux to burn. Add the green onions,
   celery, green pepper, parsley and garlic to the roux. Cook the
   mixture, stirring over medium-low heat until the vegetables have
   softened.  Then, stirring constantly, slowly add the chicken stock.
   Bring the mixture to a boil, then reduce the heat. Add the sausage to
   the gumbo. Season to taste with salt, pepper, cayenne and/or Tabasco
   sauce. Simmer, uncovered, for 30 minutes, stirring occasionally.
   While gumbo is simmering, bone the cooked chicken and, using your
   fingers, shred the meat into pieces.  Add to the gumbo and simmer for
   15 minutes longer, stirring occasionally. NOTE: The gumbo tastes best
   if prepared a day or two in advance and refrigerated. Let the gumbo
   cool completely at room temperature, uncovered, before refrigerating.
   Reheat over medium-low heat, stirring occasionally. Just before
   serving, remove the gumbo from the heat. Taste for seasoning++it
   should be spicy. Stir in the file powder to taste. (Note: File powder
   turns stringy as it cooks, so it should not be added to the gumbo
   until the pot has been removed from the heat.) Transfer the gumbo to
   a heated tureen and serve it immediately, accompanied by a bowl of
   rice. To serve, place about 1/2 cup rice to one side of a heated soup
   plate.. Ladle the gumbo around the rice and garnish each serving with
   a sprinkle of finely chopped green onions. Serves 8.
  
 
 
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