Chicken, Andouille, and Oyster Gumbo
3/4 cup flour
3/4 cup vegetable oil
1 cut up fryer or gumbo hen
1 pkg. Andouille sausage (or smoked sausage), sliced
1 pt. oysters w/liquid
1 cup each onions, bell peppers, and celery, chopped
3 cloves garlic, crushed
1/2 cup green onions, chopped
1/2 cup fresh parsley, chopped
2 tbs.'s Cajun seasoning (divided)
Salt and Tabasco to taste
3 bay leaves
3 quarts warm water
First, you make a roux.
Combine flour and oil in a large Dutch oven, on medium heat, and stir constantly, for about 10 to 15 minutes, until medium brown in color. Scrape bottom and sides, often. When desired color is reached, lower heat and add the "holy trinity" ( onions, celery,, and bell peppers), and garlic, stir well for about 3 minutes, then slowly add the warm water. Add seasonings, bay leaves, and Tabasco , and bring to a boil and simmer for 15 minutes.
Meanwhile, brown seasoned chicken and sausage, on both sides, in a large cast iron skillet. Drain excess oil and add to the gumbo. Bring to a boil, lower heat and simmer for 1 1/2 hours, stirring occasionally. Add green onions, parsley, and oysters, and a few shakes of Tabasco, and stir and cook for 10 more minutes. Skim excess oil and serve with a scoop of rice and potato salad and hot French bread. Serves 8
They say that it's a true sign of a Cajun to eat the potato salad IN the gumbo, instead of ON the side! Moi-j'aime-ca-comme -ca , (I like it like that), cher! Bon Appetit!
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