Chicken Oyster Gumbo Recipes

Steps:

• Saute onion in butter until golden.
• Place chicken and beef in a stockpot with water and cook until tender.
• Strain, remove any bones, and replace meat and broth in stockpot.
• Add okra and minced onions; reheat until okra is tender.
• Add oysters with their liquor, salt and pepper to taste.
• Add filé powder and cook just until edges of the oysters curl.
• Serve hot.

Steps:

• In a 2-gallon stockpot, heat oil over medium-high heat. Once oil is hot, add flour and, using a wire whisk, stir constantly until roux is golden brown, being careful not to scorch. Should black specks appear, discard and begin again.
• Add onions, celery, bell pepper, and garlic, and saute for 3 to 5 minutes, or until vegetables are wilted. Add duck and andouille sausage, blending into vegetable mixture. Add oyster liquid and chicken stock, 1 ladle at a time. Bring to a rolling boil, reduce to simmer and cook approximately 2 hours. When duck is tender, add oysters, and cook an additional 10 minutes. Add green onions and parsley. Season with salt, pepper, and pepper sauce. Serve over steamed white rice.

Steps:

• Season the hen generously with salt and cayenne pepper.
• Combine the oil and flour in a large, heavy pot or Dutch oven over medium heat. Stirring slowly and constantly, make a roux the color of chocolate. (When I attempted to make my first roux years ago, I remember calling Papa and asking him how long it would take, and he told me "the time it takes to drink two beers." Not being a beer drinker, I had to come up with my own system. I now put on two record albums, and when they have played out my roux is usually just about right.)
• Add the onions, bell peppers, and celery, and cook, stirring, until they are soft, 10 to 12 minutes.
• Add the chicken broth. (I usually warm it up in a pot just a bit before adding it to the roux mixture.) Stir to blend, and bring to a gentle boil.
• Add the chicken. (There are those who will tell you to brown the chicken first, but I put it in raw.) Add the bay leaves and thyme, and cook at a gentle boil for 1 hour.
• Add the andouille and cook, stirring occasionally, until the chicken is very tender, an hour to an hour and a half longer.
• A few minutes before serving, add the oysters and simmer just until the oysters curl, about three minutes. Adjust seasoning to taste. (If the gumbo becomes too thick during cooking, simply add more chicken broth or water.)