Real Louisiana Gumbo
From Blue Ribbon Recipes
Soups, Stews, Chowders Recipes
Yield: 8 main-course servings
- 1 gallon oyster water
- 1 cup roux (equal parts flour and oil)
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped green bell pepper
- 1 cup chopped fresh parsley
- 5 pounds hen, cut into large pieces
- 2 pounds andouille (smoked sausage made with pork and garlic), cut into bite-size pieces
- 1 gallon oysters
- 2 teaspoons gumbo file (or to taste)
- salt and pepper
In a large pot, bring the oyster water to a boil. Dissolve the roux in
the boiling water, reduce the heat, and simmer for about 30 minutes. Add the onion, celery, pepper, and parsley. Bring to a boil, then reduce the heat and simmer for 30 minutes.
Add the hen (hen is used because the tougher meat stands up better than chicken to the long cooking time) and andouille. Simmer for 2 hours, or until the meat is tender. Add the oysters and boil for 15 minutes. Turn off the heat and add the gumbo file and salt and pepper to taste. Serve over rice.
Comments
This gumbo freezes well. If you are planning to freeze it, do so before adding the oysters. When you're ready to serve the gumbo, defrost it and continue on with the recipe. (Note: Oyster water is the liquid left from shucking oysters and can usually be purchased at a fish market. If you cannot obtain fresh oyster water, use 1 gallon chicken stock or water.)
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