*  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.