SOUPS

• 1 gallon water for boiling sausage
• 1 quart water for roux
• 1 pound Andouille, cut in 4-to-6 inch lengths
• 1 pound smoked pork sausage, cut in 4-to-6 inch lengths
• 8 large chicken breasts, skinned, halved, well-seasoned
• 1 cup vegetable oil
• 1 1/2 cups flour
• 1 cup finely-chopped onion
• 3 shallots, finely chopped
• 1 to 2 Tablespoons chopped parsley
• 1 (14 1/2-ounce) can chicken broth
• 1 to 2 pints oysters, drained, liquid reserved
• Gumbo file (optional)

In a large pot, gently boil Andouille in 1 gallon water for 30 minutes. Add smoked sausage and continue to boil for 15 minutes. Remove and cool, reserving stock.

In a large, heavy pot, make a roux with flour and oil. When roux is dark brown, add chicken pieces. Over medium heat, brown chicken on both sides for about 15 minutes. In center of pot, push chicken aside and add onions. Cook over low heat until onions are clear, stirring occasionally. While onions are cooking, heat 1 quart of water. When onions are clear, gradually add water, reserved stock and chicken broth. Bring to a boil. Stir to mix thoroughly and reduce heat to simmer. Cover and cook 45 minutes.

Meanwhile, cut cooled Andouille and sausage into bite-sized pieces. At the end of the 45-minute cooking time, add sausages, shallots and parsley. Cook an additional 15 minutes. Oyster liquid can be added to taste. Oysters should be dropped in just before serving, cooking just until curled. If gumbo is to be frozen, add oysters when thawed and reheated. Serve over steamed rice. Sprinkle with file, if desired. Will serve about 16.