 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
Ingredients:
1 (3 1/2- to 4-pound) broiler-fryer, cut up and skinned |
1/3 cup shortening |
1/2 cup all-purpose flour |
1 large onion, chopped |
3 quarts water |
1 to 1 1/2 teaspoons salt |
1/4 teaspoon pepper |
1/8 teaspoon red pepper |
1/2 cup chopped green onion tops |
1/3 cup chopped fresh parsley |
3 (12-ounce) containers fresh select oysters, drained |
2 teaspoons filé powder, (optional) |
hot cooked rice |
Directions:
1. Brown chicken in hot shortening in a large Dutch oven. Remove from Dutch oven; drain well, reserving shortening in Dutch oven.
2. Add flour to hot shortening; cook over medium heat, stirring constantly, 10 minutes or until roux is the color of a copper penny. Add chopped onion; cover, and cook 10 minutes.
3. Gradually add water to roux, stirring until well blended. Stir in chicken, salt, and pepper. Simmer, uncovered, 1 1/2 hours, stirring occasionally.
4. Add green onion tops and parsley; simmer 10 minutes. Stir in oysters, and simmer an additional 5 minutes. Remove from heat; stir in filé powder to thicken gumbo, if desired. Serve gumbo over rice.
|
|