ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Oyster Gumbo

Yield 2 1/2 quarts


  • 2 tablespoons butter or margarine
  • 1 (4-pound) stewing hen, cut up
  • 1/2 pound fully cooked ham, cut into 1/2-inch cubes
  • 2 large onions, chopped
  • 1/4 red pepper pod, seeded
  • 2 teaspoons Creole seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon garlic salt
  • 1 quart water
  • 3 (12-ounce) containers Standard oysters, undrained
  • Filé powder
  • Hot cooked rice

How to Make It

  1. Melt butter in a large Dutch oven; add chicken and ham. Cover and cook over medium heat 10 minutes, turning to brown all sides. Add onion, pepper, Creole seasoning, salt, and garlic salt; cook 5 minutes, stirring constantly. Add water.

  2. Drain oysters, reserving oyster liquor; set oysters aside. Stir liquor into chicken mixture; bring to a boil. Reduce heat; cover and simmer 1 1/2 hours or until chicken is tender.

  3. Remove chicken from broth, and cool. Bone chicken, and chop meat into bite-size pieces; discard bones. Return meat to broth. Bring to a boil. Stir in reserved oysters, and cook 3 minutes or until oyster edges begin to curl.

  4. Stir in filé powder to taste just before serving. Serve gumbo over rice in individual bowls.

Oxmoor House Homestyle Recipes