 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
|
I learned to cook in Louisiana and I love to cook Cajun food. This chicken oyster gumbo is one of my favorites. â Paul Morris, Kelso, Washingon Ingredients:
6 quarts water |
1 chicken (5 pounds), cut up |
2 large onions, quartered |
4 celery ribs, cut into 3-inch pieces |
6 garlic cloves, coarsely chopped |
2 tablespoons salt |
1 teaspoon garlic powder |
1/2 teaspoon poultry seasoning |
1/2 teaspoon cayenne pepper |
1/2 teaspoon pepper |
1/4 teaspoon white pepper |
1 cup canola oil |
1-1/2 cups all-purpose flour |
1 large onion, finely chopped |
1 pound johnsonville® andouille sausage links, chopped |
2 pounds sliced okra |
2 pints shucked oysters |
3 tablespoons gumbo file powder |
hot cooked rice |
Directions:
1. Place the first 11 ingredients in a stockpot; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours.
2. Remove chicken and allow to cool. Strain broth, discarding vegetables; skim fat. Remove meat from bones; cut chicken into bite-size pieces and set aside. Discard bones.
3. In the same pan, cook and stir oil and flour over medium heat until caramel-colored, about 14 minutes (do not burn). Add finely chopped onion; cook and stir 2 minutes longer. Gradually stir in broth. Bring to a boil.
4. Carefully stir in sausage and reserved chicken. Reduce heat; simmer, uncovered, for 10 minutes. Stir in okra and oysters. Simmer, uncovered, 10-15 minutes longer or just until okra is tender. Stir in file powder. Serve with rice. Yield: 20 servings (1-1/4 cups each).
|
|