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
1 tablespoon gumbo file^R
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 file^R.
Serve in heated gumbo bowls over rice.