Mississippi Gulf Oyster and Chicken Gumbo
spring, summer, fall, winter
- 6 quarts of water
- 8-10 chicken breast halves
- 2 cups diced celery
- 3 cups green onions, chopped
- 2 cups yellow onions, diced
- 3/4 cup green bell pepper, diced
- 1 slice ham (1/2” thick, 1 lb. or more)
- 1 lb. smoked sausage (hot & spicy)
- 1/2 lb. regular smoked sausage
- 1 quart or more Mississippi Gulf Raw Oysters
- 1/2 cup parsley
- 1-2 tablespoons filé
- Cut okra for thickening (opt.)
- 1/2 cup oil
- 1 cup flour
- In a large gumbo pot, add 6 quarts of water. (May use some chicken broth as part of water.)
- Put chicken, all vegetables, (except parsley) to boil.
- When chicken is tender enough to de-bone, remove chicken and de-bone. Set chicken aside.
- Make roux in fry pan by combining oil and flour and cook on medium heat, stirring constantly, until dark brown. Set roux aside.
- Cook ham slice, sausage and drain well. Add to liquid and vegetables in pot.
- Add de-boned chicken and roux to pot and cook approximately 15-20 min.
- Add oysters and parsley.
- Cook approximately 20 min., until oysters are done.
- Turn fire off and immediately add filé. Cover tightly and let filé dissolve.