Chicken And Oyster Gumbo

Oxmoor House
2 1/2 quarts or 8 to 10 servings


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1 (3 1/2- to 4-pound) broiler-fryer, cut up and skinned
1/3 cup shortening
1/2 cup all-purpose flour
1 large onion, chopped
3 quarts water
1 to 1 1/2 teaspoons salt
1/4 teaspoon pepper
1/8 teaspoon red pepper
1/2 cup chopped green onion tops
1/3 cup chopped fresh parsley
3 (12-ounce) containers fresh select oysters, drained
2 teaspoons filé powder, (optional)
Hot cooked rice


Brown chicken in hot shortening in a large Dutch oven. Remove from Dutch oven; drain well, reserving shortening in Dutch oven.

Add flour to hot shortening; cook over medium heat, stirring constantly, 10 minutes or until roux is the color of a copper penny. Add chopped onion; cover, and cook 10 minutes.

Gradually add water to roux, stirring until well blended. Stir in chicken, salt, and pepper. Simmer, uncovered, 1 1/2 hours, stirring occasionally.

Add green onion tops and parsley; simmer 10 minutes. Stir in oysters, and simmer an additional 5 minutes. Remove from heat; stir in filé powder to thicken gumbo, if desired. Serve gumbo over rice.

Created date

February 2010