Chicken, Andouille, and Oyster Gumbo

Chicken, Andouille, and Oyster Gumbo
Photo by Lara Ferroni


  • 2 ½ cups onions
  • 1 pint freshly shucked oysters with the liquor
  • 1 cup vegetable oil
  • 1 cup celery
  • 10 cups chicken stock or broth
  • 1 cup green bell peppers
  • Salt and cayenne pepper
  • + 5 more ingredients
    • 2 bay leaves
    • 1 cup all-purpose flour
    • 1 roasting hen (3 to 4 pounds
    • ½ teaspoon dried thyme leaves
    • 1 pound andouille

Season the hen generously with salt and cayenne pepper. Combine the oil and flour in a large, heavy pot or Dutch oven over medium heat. Stirring slowly and constantly, make a roux the color of chocolate. (When I attempted to make my first roux years ago, I remember calling Papa and asking him how...

View full recipe at Epicurious


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