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Categories:Viewed: 2 - Published at: 7 years ago
Ingredients
- 1 young hen or fryer (3 to 4 lb.)
- 1 lb. fresh pork sausage (optional)
- 3 qt. water
- 4 Tbsp. bacon drippings or lard
- 5 Tbsp. flour
- 1/4 c. parsley (fresh), chopped
- 1 large onion, chopped
- 1 or 2 cloves garlic, minced
- 5 shallots (use top and bottoms)
- 1/4 tsp. cayenne pepper
- 1 Tbsp. file
- salt and pepper to taste
Method
- Cut up chicken as for frying.
- Heat 2 tablespoons fat in deep Dutch oven, preferably the black cast-iron type.
- Brown chicken lightly about 20 minutes.
- Remove excess fat; add hot water and simmer on low heat.
- In skillet, melt remaining 2 tablespoons fat; when hot, add flour, stirring constantly, until flour is golden brown.
- (This is the roux).
- To roux, add chopped onion and garlic. Cook on low heat until onion wilts (5 minutes).
- Add this mixture slowly to chicken.
- Add salt, black and cayenne pepper.
- Chicken should be semi-tender.
- Then add sausage, which has been browned lightly, chopped green onions and parsley.
- Simmer 45 minutes or until chicken is done (very tender).
- Turn off heat; add the file. Stir well and let stand, covered, for 10 minutes before serving. Serve in soup bowls, accompanied by steamed rice, added by each person according to their liking.
- Baked sweet potatoes in the skin is usually served with this.
