Courtesy of Louisiana Cookin'.
- 3 dozen Louisiana oysters with their liquor
- 1 large chicken cut into pieces
- Salt and pepper, to taste
- Creole seasoning, to taste
- Cayenne pepper, to taste
- 2 Tbsp. cooking oil or butter
- 3 Tbsp. all-purpose flour
- 1 large onion, chopped
- 1 bell pepper, chopped
- 3 stalks celery, chopped
- 2 qts. stock or water
- 3 cloves garlic, minced
- 1 1/2 tsp. thyme
- 1 bay leaf
- 3 lbs. smoked sausage, sliced
- 2 tsp. filé powder
1.) Drain oysters and reserve liquid. Season the chicken well with salt, pepper, and a little Creole seasoning (add a little cayenne to spice things up).
2.) Fry chicken slowly in cooking oil until the chicken is a deep brown color. Remove chicken from oil and add flour to the remaining oil in pan and stir together until a brown roux is made.
3.) Add the onions to the roux, cooking for about 2 minutes, then add the bell pepper and celery.
4.) Cook together for about 5 minutes, then add stock or water along with oyster liquor. Add garlic, thyme, and bay leaf.
5.) Brown the sausage and add with the chicken pieces to the gumbo, simmering all together for 1 hour.
6.) When ready to serve, add oysters, and cook for a 3 minutes. Remove from the heat and stir in filé powder.
7.) Serve over cooked rice.