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Chicken and Oyster Gumbo




Source of Recipe


Internet


List of Ingredients




1 4 to 5 pound stewing hen, cut into serving pieces
4 dozen freshly shucked oysters, reserve liquid
1 cup vegetable oil
1 1/2 cups flour
2 cups chopped onions
2 cups chopped celery
1 cup chopped bell pepper
1/4 cup diced garlic
3 quarts chicken stock
24 fresh button mushrooms
2 cups sliced green onions
1 cup chopped parsley
salt and cracked black pepper to taste

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. Do not scorch. Add onions, celery, bell pepper and garlic and cook approximately three to five minutes or until vegetables are wilted. Add hen, blend into vegetable mixture and saute 15 minutes. Add chicken stock, one ladle at a time, stirring constantly until all is incorporated. Bring to a rolling boil, reduce to simmer and cook approximately one hour. Add mushrooms, oysters and liquid and cook an additional ten minutes. Blend in green onions and parsley and continue to simmer until oysters begin to curl at the edges. Season to taste using salt and pepper and serve over cooked rice.


Recipe