Baked Fish With Hot And Spicy Spinach 2

Course : Fish
Serves: 8
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3 pounds stewing chicken
1 large onion
4 small shallots -- or green onins
20 bunches stems parsley
2 cloves garlic -- more w/out sausage
1/2 medium green pepper
4 pieces bay leaves
1 large spoon flour
1/2 large spoon oil or chicken fat -- for roux
1 pound andouille sausage -- or ham
1 pint oysters -- with liquid
1 teaspoon salt and pepper
1 teaspoon file powder

Preparation / Directions:

Cut up chicken and season with salt and pepper. Fry chicken until brown, in its own fat, in a black iron pot. Place in soup pot. Cut up seasonings . Pour off fat from pot. Smother seasonings and take out by rinsing with small amount of water, putting in soup pot with browned chicken. Make a d ark roux, add 2 1/2 quarts water, pour into soup pot. Fry sliced sausage slowly to render fat. Add sausage to gumbo. Let cook, with lid cracked, o n Low heat until tender, 2-3 hours for a good old bird. Remove bay leaves . Add oysters, about 10 minutes before serving, cooking just until they cur l. Add file after oysters curl and turn off heat, or pass file to be used individually. Serve in rimmed soup bowl over hot cooked rice.


Nutritional Information:

345 Calories (kcal); 24g Total Fat; (64% calories from fat); 25g Protein; 5g Carbohydrate; 133mg Cholesterol; 214mg Sodium

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