Chicken, Andouille And Oyster Gumbo

Here is a recipe from Marcelle Bienvenu's wonderful cookbook "Who's Your Mama, Are You Catholic, and Can You Make a Roux?" Bienvenu says her father once told her the roux should cook as long as it took to drink two beers. Not being a beer drinker, she adjusted the time. She cooks the roux as long as it takes to play two record albums. You'll have to make your own adjustments for CDs and tapes.

Courses: Soup
Serves: 10 people

Recipe Ingredients

1		Hen - (3 to 4 lbs) - cut frying pieces
		Salt - to taste
		Cayenne pepper - to taste
1 cup	237ml	Oil
1 cup	62g / 2.2oz	Flour
2 cups	125g / 4.4oz	Onions - chopped (medium)
1		Green bell pepper - chopped
2		Celery stalks - chopped
10 cups	2370ml	Chicken broth
2		Bay leaves
1/2 teaspoon	2.5ml	Thyme
1 lb	454g / 16oz	Andouille sausage - cut 1/4" slices
1		Oysters with their liquor

Recipe Instructions

Season the hen well with salt and cayenne pepper. Warm chicken broth in a sauce pan. In a heavy black iron pot, make a dark roux by slowly browning the oil and flour, stirring constantly.

When roux is the color of a pecan, add the onions, green bell pepper and celery; cook until vegetables are wilted, about 10 to 15 minutes.

Add warmed chicken broth to vegetable mixture. Add chicken. Add bay leaves and thyme. Cook over medium heat for 1 hour. Add andouille and cook for at least another hour or until hen is tender. Check seasonings. A few minutes before serving, add oysters and their liquor; simmer just until oysters curl. If gumbo becomes too thick during cooking, simply add more chicken broth or water.

This recipe yields 10 servings.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

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