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Recipe Summary

Yield:
about 3 quarts
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle salt and pepper over chicken pieces. Brown chicken and ham in butter in a large Dutch oven. Set aside.

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  • Drain oysters; add water to oyster liquid to measure 2 quarts. Refrigerate oysters.

  • Combine oyster water and next 8 ingredients, stirring well; add to Dutch oven. Simmer 1 1/2 hours or until chicken is tender.

  • Remove chicken from broth; bone, and cut into bite-size pieces. Return chicken to broth. Cool; cover and refrigerate overnight.

  • Skim fat from cold gumbo, and bring to a boil; reduce heat, and add oysters. Heat thoroughly and serve over rice. Add a small amount of filé to each serving, if a thicker gumbo is desired.

Source

Oxmoor House Homestyle Recipes

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