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Prep 30 mins
Cook 1 hr 30 mins
Great on a cold, winter's day! The File' really makes the dish, so try it out. I use the tiny Hillshire Farms mini smoked sausages. You can substitute the chicken bullion cubes for chicken broth or stock. Just add water to broth to make 1 quart. Be sure to cook all or most of the white bottom part of the green onions, reserving some of the green tops for garnish when serving.
- 2 1⁄2-3 lbs chicken, skin removed and cut into pieces
- 1 lb smoked sausage, cut into 1/4 in rounds
- 1⁄2 cup bacon drippings (I use margarine)
- 1 large onion, chopped
- 1 -2 garlic clove, finely chopped
- 1 bunch green onion, sliced
- 1 medium green pepper, chopped (optional)
- 3 tablespoons vegetable oil
- 1⁄4 cup all-purpose flour
- 1 quart water
- 2 chicken flavored bullion cubes
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- Melt margarine in large Dutch Oven or fairly deep pot over medium heat.
- Lightly brown the sausage.
- Reserving drippings, remove sausage from pot and drain well in a colander or on paper toweling.
- Add chopped onion, garlic, HALF of the sliced green onions and green pepper to pot.
- Saute until onions are translucent and tender.
- Remove all from pot and drain well.
- In a separate pot, make the roux by heating the oil over medium heat.
- Add flour, stirring constantly until it is the color of a copper penny, about 15 or 20 minutes.
- Gradually add the water to the roux, stirring until well blended.
- Stir in bullion cubes, salt and pepper.
- Add chicken, sausage, cooked onion and green pepper.
- Cover and simmer for about one hour, stirring occasionally.
- Remove chicken from pot and cut meat off bones, if desired.
- Return chicken pieces to pot and heat through.
- Serve over rice in bowls.
- Sprinkle some remaining green onions on top of each serving, along with a few shakes of the File' spice.
Wonderful stuff - the 30 min prep is fairly accurate, and I ended up inviting a friend over while it was simmering. Will make again and again and again - I did just mix the cooked rice right in at the end - bet it would be good if you added extra water and the (uncooked) rice right at simmer time! Made for Fall 2009 PAC!