Chicken and Oyster Gumbo 2-1/2 to 3 pounds chicken parts 2 tablespoons olive oil, more or less as needed Chicken grease (reserved from browning chicken) 6 tablespoons all-purpose flour 1 cup chopped onions 1 cup chopped green peppers 1 cup chopped celery 5 large garlic cloves, minced 1-1/2 quarts oysters, drained, liquid reserved Reserved oyster liquid plus seafood broth to make 3 cups (see notes below) 1 can (14.5 ounces) low-sodium chicken broth 3 cups water Bay leaf 1 teaspoon dried thyme 1/4 cup chopped fresh parsley 3 teaspoons filé powder, divided 1 tablespoon Worcestershire sauce Hot sauce to taste Uncooked long grain rice for 6 servings Season the chicken with salt and pepper. Heat just enough oil to cover the bottom of a large soup pot over high heat. Add the chicken, in batches if necessary, and brown on both sides. Remove from pan and drain off all but 5 tablespoons of the fat, or add olive oil to make 5 tablespoons. Reduce the heat to medium-low. Whisk the flour into the hot oil. Cook, stirring often, until the roux is golden, about 20 minutes. Add the onions, peppers and celery to the pan. Sauté until the vegetables are slightly golden, about 5 minutes. Add the garlic and sauté another minute. Return the chicken to the pot. Add the oyster liquid, broth, water, bay leaf, thyme, parsley, 1 teaspoon filé powder, Worcestershire and hot sauces. Cover and simmer over medium-low heat until chicken is done, about 45 minutes. Meanwhile, cook the rice according to package directions for 6 servings. Keep warm over very low heat. Remove the chicken from the pot; discard the bones and skin and cut into bite-sized pieces. Return the chicken, along with the oysters, to the pot. Add the remaining 2 teaspoons filé powder. Cook just until the oysters are hot, about 5 minutes. Serve gumbo over cooked rice, passing hot sauce for those who want more.
Posted on: Thu, 19 Sep 2013 17:42:06 +0000
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