Ingredients Jump to Instructions ↓

  1. 3 pounds stewing chicken

  2. 1 large onion

  3. 4 shallots -- or green onins

  4. 20 stems parsley

  5. 2 cloves garlic -- more w/out sausage

  6. 1/2 medium green pepper

  7. 4 bay leaves

  8. 1 large spoon flour

  9. 1/2 large spoon oil or chicken fat -- for roux

  10. 1 pound andouille sausage -- or ham

  11. 1 pint oysters -- with liquid salt and pepper file powder

Instructions Jump to Ingredients ↑

  1. Preparation : 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 d ark 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, o n 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 cur l. 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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