CHICKEN OYSTER ANDOUILLE WORLD CHAMPION GUMBO

CHICKEN OYSTER ANDOUILLE
WORLD CHAMPION GUMBO

1 Gallon Oyster Water

1 Gallon Oysters

1 Cup Rough

I Cup Celery (chopped)

1 Cup Parsley (chopped)

1 Hen (5# cut up)

2 Lbs. Andouille (sliced)

1 Cup Onions (chopped)

1 Cup Bell Pepper (chopped)

Salt, Pepper,& File` to taste

 

Bring oyster water to a boil; add cold roux & dissolve; let cook for approximately ½ hr. Add onions, celery, bell pepper & parsley; boil additional ½ hr. Add hen & Andouille; boil for 2 1/3 hr. longer. Remove from heat, cool, and freeze.

WHEN READY TO EAT: Allow to thaw naturally in the refrigerator. Heat on low fire at low boil; add oysters with oyster water; simmer for 15 minutes. Remove from heat and allow to set for 5 minutes. Add file` to taste. Serve over rice.

NOTE: You may have to come to South Louisiana bayou country to purchase Andouille and file`.

Rev. Msgr. J. Anthony Luminais
Gumbo Cooking Champion: 1984;
1986; 1989; 1993