CHICKEN OYSTER GUMBO

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Chicken Oyster Gumbo image

A Louisiana favorite! This stew is just lovely served over steamed rice. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate.

Provided by Molly53

Categories     Gumbo

Time 1h

Yield 1 batch, 6 serving(s)

Number Of Ingredients 9

2 lbs chicken, cut up
1 lb beef, diced
1 cup okra, diced
3 pints water
2 dozen oysters
salt and pepper, to taste
1 onion, peeled and minced
1 tablespoon butter
1 1/2 teaspoons file powder (powdered sassafrass leaves)

Steps:

  • Saute onion in butter until golden.
  • Place chicken and beef in a stockpot with water and cook until tender.
  • Strain, remove any bones, and replace meat and broth in stockpot.
  • Add okra and minced onions; reheat until okra is tender.
  • Add oysters with their liquor, salt and pepper to taste.
  • Add filĂ© powder and cook just until edges of the oysters curl.
  • Serve hot.

Nutrition Facts : Calories 1026.5, Fat 83, SaturatedFat 31.1, Cholesterol 293.4, Sodium 363.6, Carbohydrate 12.8, Fiber 0.8, Sugar 1, Protein 53.8

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