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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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Ingredients:
1 (3-pound) broiler-fryer, skinned |
1 cup all-purpose flour |
1 cup vegetable oil |
2 cups chopped onion |
2 cups chopped celery |
2 cups chopped green pepper |
1 cup chopped green onions |
6 cloves garlic, minced |
2 teaspoons salt |
2 teaspoons dried whole thyme |
1 1/2 teaspoons paprika |
1 teaspoon dried whole oregano |
1/4 teaspoon pepper |
1/4 teaspoon ground red pepper |
3 bay leaves |
2 (10-ounce) packages frozen sliced okra |
1 (8-ounce) can tomato paste |
1 pound andouille sausage, sliced |
1 pound unpeeled medium-size fresh shrimp |
1 (12-ounce) container fresh standard oysters, drained |
10 cup cooked long-grain rice |
Directions:
1. Place broiler-fryer in a Dutch oven; cover with water. Bring to a boil; cover, reduce heat, and simmer 1 hour. Remove chicken, reserving 9 cups broth. Bone and chop chicken.
2. Combine flour and oil in a Dutch oven; cook over medium heat, stirring constantly, until mixture is chocolate colored (about 30 minutes).
3. Add 2 cups onion and next 4 ingredients; saute 5 minutes or until tender. Add salt and next 6 ingredients; saute 2 minutes. Add reserved 9 cups broth, chicken, okra, tomato paste, and sausage. Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours, stirring occasionally. Discard bay leaves.
4. Peel and devein shrimp. Add shrimp and oysters to broth mixture; simmer an additional 10 minutes or until shrimp turn pink and edges of oysters begin to curl. Serve over rice.
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