Chicken-Andouille Gumbo

• 1/2 cup shortening
• 1/2 cup all-purpose flour
• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped green pepper
• 1 clove garlic, minced
• 1 (4- to 5-pound) baking hen, cut up
• 1/2 cup vegetable oil
• 6 cups water
• 1 pound andouille sausage, cut into 1/4-inch slices
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 teaspoon red pepper
• File powder to taste
• Hot cooked rice

1. Melt shortening in a large stockpot; stir in flour. Cook over medium heat, stirring occasionally, 10 minutes or until roux is the color of a copper penny. Add onion, celery, green pepper, and garlic; cook until vegetables are tender. Set aside.
2. Brown chicken in oil in a large skillet; drain, and set aside. Reserve drippings in skillet.
3. Add water to skillet, and bring to a boil. Remove from heat, and gradually pour pan dripping mixture over vegetable-flour mixture in stockpot, stirring constantly. Add chicken, sausage, salt, and pepper; cover and simmer 1 to 1 1/2 hours, stirring occasionally. Remove from heat; stir in file powder. Serve gumbo over rice.

shortening, allpurpose, onion, celery, green pepper, clove garlic, baking hen, vegetable oil, water, sausage, salt, pepper, red pepper, rice

Taken from www.myrecipes.com/recipe/chicken-andouille-gumbo-1 (may not work)