Artis' chicken gumbo
Chicken Gumbo Vegetables Soups Cajun
Last updated 6/12/2012 1:05:08 AM. Recipe ID 29966. Report a problem with this recipe.
Title: Artis' chicken gumbo
Categories: Chicken, Soups, Vegetables, Cajun
Yield: 8 Servings
3 lb Stewing chicken
1 lg Onion
4 Shallots -- or green onins
2 Cloves garlic -- more w/out
1/2 md Green pepper
4 Bay leaves
1 lg Spoon
1/2 lg Spoon
1 lb Andouille sausage -- or ham
1 pt Oysters -- with liquid
Salt and pepper
Oil or chicken fat -- for
Cut up chicken and season with salt and pepper. Fry chicken until
brown, in its own fat, in a black iron pot. Place in soup pot. Cut up
seasonings. Pour off fat from pot. Smother seasonings and take out by
rinsing with small amount of water, putting in soup pot with browned
chicken. Make a dark roux, add 2 1/2 quarts water, pour into soup
pot. Fry sliced sausage slowly to render fat. Add sausage to gumbo.
Let cook, with lid cracked, on Low heat until tender, 2-3 hours for a
good old bird. Remove bay leaves. Add oysters, about 10 minutes
before serving, cooking just until they curl. Add file after oysters
curl and turn off heat, or pass file to be used individually. Serve
in rimmed soup bowl over hot cooked rice.
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