![]() |
505 West Airline Hwy · LaPlace, LA 70068 985-652-9080 · Toll Free: 1-877-215-7589 [email protected] |
![]() |
||||||||||||||||||||||||
Chicken, Oyster,
and Andouille Gumbo Prep Time: 2 1/2 hours Serves: 8 -10 Comments: Almost every species of wild game has been used in the creation of gumbo. Since most Cajun men were hunters and trappers, it is not surprising that they preferred mallard duck and smoked andouille gumbo. However, chicken and andouille is still the most popular gumbo choice in Louisiana. In this version, I've added fresh Louisiana oysters.
Method: Using a
sharp boning knife, cut the stewing hen into 8-10 serving pieces. Remove as much of the
fat from the chicken as possible. Cut andouille into 1/2 inch slices and set aside. In a
2-gallon stock pot, heat oil over medium-high heat. Sprinkle in flour and, using a wire
whisk, stir constantly until roux is a golden brown. Do not scorch. Should black specs
appear, discard and begin again. Add onions, celery, bell pepper, and garlic. Sauté 3-5
minutes or until vegetables are wilted. Add chicken and andouille, blending into vegetable
mixture. Add oyster liquor and chicken stock, one ladle at a time. Bring to a rolling
boil, reduce to simmer and cook approximately 1 hour. Skim any fat or oil that rises to
the top of the pot. Add green onions, bay leaf, thyme, and basil. Season to taste using
salt, pepper, and Louisiana Gold. Cook an additonal 1-2 hours if necessary, until chicken
is tender and falling apart. Add oysters and cook an additional 10 minutes. Add parsley,
adjust seasonings, and serve over steamed white rice. We would like to thank Chef John Folse for his permission to use his recipe on our website. Visit his Stirrin' It Up website at www.jfolse.com |
||||||||||||||||||||||||||
Don't Be Confused,
We Are The |
||||||||||||||||||||||||||