Cullen's Whole Chicken Hot Link Gumbo
1 x (3-4 lb) chicken, in pieces
1 cup Oil
2/3 cup Flour
1 lb Hot link sausage, cut in 1-2" pieces
1 lrg Onion
2 x Cloves garlic, minced
1 cup Green onion tops, chopped
1/2 cup Parsley, chopped
1/4 tsp Cayenne pepper
3 qt Boiling water
2 tbl File
Salt & pepper to taste
Method :
Use black iron pot, or other heavy bottom pot. Brown chicken in 1/4 cup oil.
Remove chicken from pot and move pot to a cooler burner. Stir any remaining oil
into pot to cool the oil. Stir in flour and blend until smooth. Return to medium
heat stirring until flour tums a rich dark brown.
Add water, onion, and garlic. Simmer 30 to 40 minutes. In another pot, put
sausage with water to cover. Cook uncovered until water cooks away; then allow
sausage to brown (this will make the gumbo less greasy). Add sausage and chicken
to gumbo; cook 45 minutes on low heat. About 5 minutes before gumbo is done, add
onion tops and parsley. Remove from fire and add file.
Serve with steamed rice.
Serves 6 to 8.
Note: This is a basic gumbo recipe. It may be used for seafood by omitting
chicken, sausage and file and by adding 2 to 3 lbs. peeled shrimp, oysters or
other seafood and 2 cups smothered okra. Add more water if too thick.