Cajun Chicken and Oyster Gumbo Recipe
Serves/Makes: 6 – 8
Ingredients:
- 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
How to cook Cajun Chicken and Oyster Gumbo:
- 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.
Note:
The Cajun Chicken and Oyster Gumbo recipe easy to prepare and so good!
Comments:
Gumbo 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.
*File 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
Main Ingredient: Oysters
Preparation Method: Soup/Stew
Cuisine: Cajun