Recipe: Chicken and Cornish Hen Gumbo (Junior league of Lafayette)

CHICKEN AND CORNISH HEN GUMBO

1 cup all-purpose flour (for the roux)
3 quarts water or chicken broth
1/3 cup vegetable oil
1 (4 1/2 pound) frying chicken, skinned and cut into 8 pieces
1 (1 1/3 to 1 1/2 pound Cornish hens, skinned and cut into 8 pieces
2 medium chopped onions
1 clove garlic
3 finely chopped green bell peppers
4 chopped ribs celery
1 tablespoon file powder
1 teaspoon concentrated crab and shrimp boil (or 1 teaspoon ground cayenne pepper, 1 bay leaf, 1 teaspoon dried thyme)
1 tablespoon salt
1 1/2 teaspoons freshly ground black pepper
1/2 pound coarsely chopped tasso, Cajun ham or smoked ham
Hot cooked rice (for serving)
1/2 cup finely chopped green scallion tops (for garnish)
8 finely chopped sprigs flat-leaf parsley (for garnish)

TO MAKE THE DRY ROUX:
Heat a large black cast-iron skillet over medium-high heat, add the flour and stir constantly with a wooden spoon from the middle of the skillet outward until the flour is the color of cinnamon, about 30 minutes. Take the roux out of the skillet and set aside in a bowl. (You may make the roux ahead of time and store it, tightly sealed, in a jar or plastic bag in the freezer).

TO MAKE THE GUMBO:
In a large casserole bring the 3 quarts water or broth to a simmer over medium-high heat.

In a large, heavy skillet heat the oil over medium-high heat until it is hot but not smoking. Lower the heat to medium and brown the poultry in the oil in batches until golden, about 3 minutes on each side. Drain the meat on paper towels and add it to the casserole of simmering water or broth.

Drain all but three tablespoons of the oil from the skillet. Add the onions, garlic, peppers, celery and file powder and cook over medium heat, stirring frequently, until the onions are soft, about 10 minutes. (The file will become ropy at first, but will liquefy as it cooks).

Add the onion mixture to the casserole and bring to a boil over medium-high heat.

Put two cups of the simmering broth in a separate bowl, whisk in the dry roux a little at a time, continue to whisk until it is smooth. Add the roux mixture, a spoonful at a time, to the casserole, stirring until all the wet roux has dissolved and there are no lumps. Add the crab boil, salt, pepper and diced tasso to the casserole. Reduce heat and simmer, uncovered, until the chicken and Cornish hens are tender, about one hour.

TO SERVE:
Serve over rice and garnish with the chopped scallions and parsley. Let guests add file powder and hot sauce to taste.

Kenneth Henke

Makes 12 servings
Source: Tell Me More by Junior league of Lafayette