CHICKEN, ANDOUILLE, AND OYSTER GUMBO

CHICKEN, ANDOUILLE, AND OYSTER GUMBO

1⁄2 cup cooking oil
1⁄2 cup flour
1 whole chicken, cut up
1 large onion, minced
1 large green bell pepper, minced
3 cloves of garlic, chopped
2 stalks of celery, chopped
1 quart cold water
3 quarts boiling water
1 pound andouille sausage, cut in 1⁄2 -inch slices
salt and pepper to taste
1 pint oysters and their liquor
1 tablespoon minced parsley
2 tablespoons minced green onion tops
1 heaping teaspoon filé
hot, cooked rice

Heat oil in 2-gallon pot. Add flour to make a dark-brown roux, stirring constantly. Add chicken
and stir constantly about 10 minutes. Add onion, bell pepper, garlic, and celery, and work it
under the chicken; cook about 2 minutes and add cold water. When it boils, add the hot water,
sausage, salt, and pepper.
Simmer until chicken is tender, about an hour. Add oysters and bring to a boil. Shut off
the fire and sprinkle the parsley, onion tops, and filé over the gumbo, stirring continuously.
Never let gumbo boil after adding filé. Serve over rice.