Chicken-Oyster Gumbo PDF Print E-mail
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Written by Avinash Pooran   
Thursday, 23 June 2011 00:55

Uncle Ben 2 whole chickens, cut into pieces 2 TBS vegetable oil 1 yellow onion, peeled and halved 4 cloves garlic, peeled 1 bell pepper, halved 3 stalks celery with leaves 2-3 quarts water Vegetable oil 1½ cups flour 3... 

  • 2 whole chickens, cut into pieces
  • 2 TBS vegetable oil
  • 1 yellow onion, peeled and halved
  • 4 cloves garlic, peeled
  • 1 bell pepper, halved
  • 3 stalks celery with leaves
  • 2-3 quarts water
  • Vegetable oil
  • 1½ cups flour
  • 3 medium yellow onions, chopped
  • 4 ribs celery, chopped
  • 1 bell pepper, chopped
  • 6 dozen oysters, drained (with liquid reserved) and picked for shells
  • 1 tsp salt
  • 1 tsp black pepper
  • ½ tsp thyme
  • ½ tsp basil
  • 3 cloves garlic, minced
  • 2 bay leaves
  1. Cut chickens into pieces and place into large skillet over medium heat with 2 TBS vegetable oil
  2. Brown chicken pieces for about 15 minutes and remove, reserving fat
  3. Place browned chicken pieces into large stock pot with onion, garlic, bell pepper, and celery
  4. Add enough water to completely cover chicken, boil uncovered for about 2-3 hours, checking that water level remains just above chicken (add if necessary)
  5. After cooking remove chicken from bones, strain and reserve stock
  6. Place oysters, less reserved liquid, into a food processor and pulse 3-4 times; set aside & refrigerate
  7. In a very large Dutch oven over medium high heat place the reserved chicken fat plus additional vegetable oil to equal 1 ½ cups
  8. Add 1½ cups flour to hot oil and whisk until thoroughly mixed.
  9. Using a flat end wooden spatula or spoon, continuously stir bottom of pot to prevent the roux from sticking and burning.
  10. This must be stirred continuously until a dark brown (dark chocolate color) roux develops; depending upon heat, it could take 45 minutes
  11. Add the chopped onion, celery, and bell pepper and continue stirring since the roux will continue to cook once the vegetables have heated; cook vegetables down thoroughly
  12. Add the chicken stock plus enough water to equal 2 quarts
  13. Once the contents have come to a boil, reduce heat to a simmer and add chicken, oyster liquid, salt and next 5 ingredients
  14. Cook at steady simmer, partially covered for about 2 hours, lower temperature to very low, add the chopped oysters and allow to steep for an additional 30 minutes
  15. Serve with a light sprinkle of filet’ (ground sassafras leaves) over individual bowls of steamed rice;

Allow guests to serve rice quantity to their personal tastes; some prefer more of a hearty rice dish and others a more soupy consistency