Chicken, Sausage, Oyster And File Gumbo

1. 1

   On medium heat warm cooking oil, then add flour. Stir constantly until roux turns medium/dark brown. Add onion and saute until onions are translucent.

2. 2

   Add the chicken, livers, green onion and parsley. Mix well. Stirring constantly cook over medium/high heat until a gravy is made from chicken and chicken is slightly browned.

3. 3

   Turn heat down to sliimer/low and add enough boiling water to just cover. Cover pot and cook until chicken is almost done.

4. 4

   Add the smoked sausage, Andouille sausage and salami. Add the remaining boiling water and chicken stock/broth and cook 2 - 3 hours covered, stirring occasionaly.

5. 5

   Add the oysters and reserved liquid and cook for 10 minutes or until edges of oysters curl.

6. 6

   Turn off heat. Skim most of the fat from gumbo, if desired. Remove the bones and chicken skin. Add the file and stir.

7. 7

   Serve with cooked rice on side for individuals to pepare thier own bowl.

8. 8

   Have salt, pepper and hot sauce on tables for each individual to season their own gumbo.

No additional tips available.