10 lbs chicken cut up
2 sticks andouille from Jacobs in LaPlace - click on name they ship
2
(8oz) jars oysters
3
medium sized onions (chopped)
1
bell pepper (chopped)
2 bunches green onions(chopped)
1/2 cup diced celery
3
Tbls oil
6
Tbls flour (Wondra)
Kitchen
Bouquet
Season-all
Tabasco
salt
and pepper
File'
Sprinkle chicken, with Season-all and bake for 1 hour at 375.
Put chicken in gumbo pot and cover with water, bring to boil and simmer 1 hour.
Remove chicken and let cool. Let stock cool and skim off fat.
Debone chicken and set aside. Put oil in gumbo pot.
Add onions, celery and bell pepper.
Saute until onions start to caramelize.
Add 1 stick of sliced andouille and green onions.
Saute for a 10 minutes. Sprinkle with Wondra flour and stir well.
Add chicken stock and Kitchen Bouquet to "right color".
Add salt, pepper and Tabasco to taste. Add the
chicken and 2nd sliced stick of andouille.
Simmer for 30 minutes. Add oysters and simmer 10 minutes more.
Adjust seasoning.
The gumbo is concentrated and at this point I put the gumbo in
small freezer containers to have on hand for a quick dinner -or for giving.
It is a sure cure
for what ails you during the winter.
To serve thaw and add water or chicken stock.
After it is heated up add file' just
before serving in a bowl with rice.
If
this was made for a crowd to serve now just add water or chicken broth.
I decided, since Gumbo made with leftover baked turkey was tastier than with
boiled chicken, to bake the chicken. The meat is firmer and tastier.
Also gets rid of fat without having to trim, it - neater
garbage.
From Alice Ann (Poirrier) Broussard
Pictured below with Crawfish
