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Prep Time: Cook Time: Total Time:
New Orleans Oyster, Chicken and Andouille Gumbo
1 cup vegetable oil
1 1/4 cups flour
2 cups diced onions
2 cups sliced celery
1 cup diced bell pepper
1/4 cup minced garlic
1 large baking chicken, cut into serving pieces
1 lb. sliced andouille
3 quarts chicken stock
1 pint oysters, reserve liquid
2 cups sliced scallions
1 cup chopped parsley
salt to taste
cracked black pepper to taste
hot sauce
file powder, optional
In a 2 gallon stockpot, heat the oil over medium-high heat. When hot, add the flour, and using a wire whisk, stir constantly until a dark brown roux is achieved. Do not scorch. If black specks appear, discard and begin again.
Add the onion, celery, bell pepper and garlic. Saute 3 to 5 minutes, or until the vegetables are wilted.
Add the chicken and andouille, blending well into the vegetable mixture. Add the chicken stock and oyster liquid, one ladle at a
time, blending well after each addition. Bring to a rolling boil, reduce to a simmer and cook approximately 2 hours or until the
chicken is tender.
When tender, add the oysters and cook 5 minutes more. Add the scallions and parsley and season to taste with salt, pepper and
hot sauce. Serve over steamed white rice.
Note: Usually 1/8 tsp. of file powder (ground sassafras leaves) is sprinkled on top of the plated gumbo for that perfect Louisiana finish.
Serves 6.
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New Orleans Oyster, Chicken and Andouille Gumbo
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Category: Recipes
Prep Time: Cook Time: Total Time:
New Orleans Oyster, Chicken and Andouille Gumbo
1 cup vegetable oil
1 1/4 cups flour
2 cups diced onions
2 cups sliced celery
1 cup diced bell pepper
1/4 cup minced garlic
1 large baking chicken, cut into serving pieces
1 lb. sliced andouille
3 quarts chicken stock
1 pint oysters, reserve liquid
2 cups sliced scallions
1 cup chopped parsley
salt to taste
cracked black pepper to taste
hot sauce
file powder, optional
In a 2 gallon stockpot, heat the oil over medium-high heat. When hot, add the flour, and using a wire whisk, stir constantly until a dark brown roux is achieved. Do not scorch. If black specks appear, discard and begin again.
Add the onion, celery, bell pepper and garlic. Saute 3 to 5 minutes, or until the vegetables are wilted.
Add the chicken and andouille, blending well into the vegetable mixture. Add the chicken stock and oyster liquid, one ladle at a
time, blending well after each addition. Bring to a rolling boil, reduce to a simmer and cook approximately 2 hours or until the
chicken is tender.
When tender, add the oysters and cook 5 minutes more. Add the scallions and parsley and season to taste with salt, pepper and
hot sauce. Serve over steamed white rice.
Note: Usually 1/8 tsp. of file powder (ground sassafras leaves) is sprinkled on top of the plated gumbo for that perfect Louisiana finish.
Serves 6.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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