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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 (5-pound) stewing hen, cut up |
3/4 cup plus 2 tablespoons vegetable oil |
1/4 cup plus 2 tablespoons all-purpose flour |
1 1/2 cups chopped onion |
3 quarts water |
1 tablespoon salt |
1 1/2 teaspoons pepper |
1 (12-ounce) container standard oysters, drained |
2 tablespoons chopped fresh parsley |
2 tablespoons chopped green onion tops |
2 teaspoons filé powder |
hot cooked rice |
Directions:
1. Brown chicken in hot oil in a large stock pot. Remove chicken and set aside, reserving pan drippings in stock pot.
2. Add flour to pan drippings; cook over low heat, stirring constantly, 50 minutes or until roux is the color of a copper penny. Add chopped onion, and cook 1 minute, stirring constantly.
3. Gradually add 3 quarts water to roux, stirring until well blended. Add reserved chicken, salt, and pepper. Bring mixture to a boil. Reduce heat, and simmer, uncovered, 2 hours, stirring occasionally.
4. Add oysters and simmer, uncovered, 5 minutes; stir in parsley and onion tops and cook an additional 5 minutes. Remove from heat.
5. Stir in filé powder to thicken gumbo. Ladle gumbo over hot cooked rice in individual serving bowls and serve immediately.
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