* 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 til 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. Dredge in flour , fry until golden brown. Remove the chicken from the skillet and drain on paper towels. Reserve 6 tablespoons of fat; whisk in flour ; make brown roux. Add vegetables. Cook til soft. Whisk in stock. Bring 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. Bone and shred chicken. 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.