CHICKEN AND ANDOUILLE FILE GUMBO

Andrea Miller, New Boston, Texas

Ingredients:

4 chicken breasts

2 1/2 cups andouille or other sausage, chopped to bite size pieces

1 1/2 cup chopped celery

3/4 to 1 cup chopped onions

2 Tbsp. file

1 cup flour for roux, or instant roux mix oil as necessary ground red pepper or red pepper flakes, salt, pepper to taste additional spices if desired

Directions: Boil chicken breasts, remove from broth. Shred or cube meat and place back in broth, skimming if whole chicken is used instead of breasts. If making roux by hand, heat a little oil in iron skillet and gradually add flour. Cook and stir until desired color and consistency are achieved. Add to chicken pot and stir well. Add chopped sausage, celery, onion, red pepper, salt and pepper. Let simmer about 30 minutes, adding file at 15 minutes. When done, serve over cooked rice. Add extra spices if desired.