CHICKEN OYSTER ANDOUILLE
WORLD CHAMPION GUMBO
|
1 Gallon Oyster Water 1 Gallon Oysters 1 Cup Rough I Cup Celery (chopped) 1 Cup Parsley (chopped) |
1 Hen (5# cut up) 2 Lbs. Andouille (sliced) 1 Cup Onions (chopped) 1 Cup Bell Pepper (chopped) Salt, Pepper,& File` to taste |
Bring oyster water to a boil; add cold roux & dissolve;
let cook for approximately ½ hr. Add onions, celery, bell pepper &
parsley;
boil additional ½ hr. Add hen & Andouille; boil for 2 1/3 hr. longer.
Remove from heat, cool, and freeze.
WHEN READY TO EAT: Allow to thaw naturally in the refrigerator.
Heat on low fire at low boil; add oysters with oyster water; simmer for
15 minutes.
Remove from heat and allow to set for 5 minutes. Add file` to taste. Serve
over rice.
NOTE: You may have to come to South Louisiana bayou country to purchase
Andouille and file`.
Rev. Msgr. J. Anthony Luminais
Gumbo Cooking Champion: 1984;
1986; 1989; 1993
