CHICKEN OYSTER ANDOUILLE WORLD CHAMPION GUMBO
CHICKEN OYSTER ANDOUILLE
WORLD CHAMPION GUMBO
| 1 Gallon Oyster Water 1 Gallon Oysters
1 Cup Roux
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