Chicken, Oyster, and Andouille Gumbo
as prepared by Chef John Folse on his live radio broadcast
"Stirrin' It Up with Chef John Folse and Company" from the
2001 Andouille Festival in LaPlace, LA on October 27, 2001.

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.
(NOTE: You may wish to boil the chicken 1-2 hours prior to beginning the gumbo. This will tenderize the meat, and you may reserve the stock, debone the chicken and use the meat and stock in the gumbo.)

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

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