6 - 8
How to cook Cajun Chicken and Oyster Gumbo
- 1 dozen oysters and oyster juice
- 1 chicken, cut into serving pieces
- Salt, black pepper, and cayenne pepper to taste
- 1/2 cup oil
- 1/2 cup flour
- 1 large onion, chopped
- 2 stalks celery, chopped
- 1/2 bell pepper, chopped
- 2 quarts hot water
- 1/4 cup chopped parsley
- 1/4 cup chopped green onion tops
- Gumbo File*, to taste
- Season chicken with salt, black pepper, and cayenne pepper. Brown in oil in a large, heavy pot and remove when each piece browns.
- Add flour to oil and make a dark brown roux; add onion, celery, and bell pepper and cook until onions are transparent.
- Return chicken to roux and add hot water, stirring until the roux is dissolved. Cook on low heat for 1 hour or until chicken is tender.
- Season gumbo again, if necessary, with salt, black pepper, and cayenne pepper. Add oysters and oyster juice and continue to cook about 15 minutes.
- Add parsley and green onion tops. Serve the Cajun Chicken and Oyster Gumbo over cooked rice in soup bowls with gumbo file sprinkled on top, if desired.
The Cajun Chicken and Oyster Gumbo recipe easy to prepare and so good!
is a stew or soup originating in Louisiana which is popular across the Gulf Coast of the United States and into the U.S. South. It consists primarily of a strong stock, meat and/or shellfish, a thickener, and the vegetable "holy trinity" of celery, bell peppers, and onion. The soup is traditionally served over rice.
powder, also called Gumbo File
, is a spice made from dried and ground sassafras leaves. It is used in the making of some types of gumbo, a Creole and Cajun soup/stew. It is sprinkled sparingly over gumbo as a seasoning and a thickening agent, giving it a distinctive flavor and texture. File can provide thickening when okra is not in season.
This recipe for Cajun Chicken and Oyster Gumbo serves/makes: 6 - 8
The Cajun Chicken and Oyster Gumbo recipe is adopted from The Cajun Cuisine - 1985.
Main Ingredient: Oysters
Preparation Method: Soup/Stew