CHICKEN, SAUSAGE, OYSTER AND FILE GUMBO

CHICKEN, SAUSAGE, OYSTER AND FILE GUMBO image

Yield 18 Bowls

Number Of Ingredients 16

1/2 cup Canola oil
2/3 cup flour
1 large onion, diced fine
3/4 cup fresh green onions, sliced fine
1/2 cup fresh parsley, diced fine
1 pound beef smoked sausage, cut into 3/5" slices
1 pound Andouille sausage, cut into 3/5" slices
1 3" slice Cotto salami (With pepercorns), sliced into 1/2" cubes
1 pint fresh oysters, with liquid reserved
3 pounds chicken thighs, skin on
3 chicken livers
3 - 3 1/2 quarts boiling water, divided
1 quart chicken stock or broth
1 Tablespoon File
Long grain parboiled rice
Salt, pepper, hot sauce

Steps:

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. 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. Turn heat down to sliimer/low and add enough boiling water to just cover. Cover pot and cook until chicken is almost done. 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. Add the oysters and reserved liquid and cook for 10 minutes or until edges of oysters curl. Turn off heat. Skim most of the fat from gumbo, if desired. Remove the bones and chicken skin. Add the file and stir. Serve with cooked rice on side for individuals to pepare thier own bowl. Have salt, pepper and hot sauce on tables for each individual to season their own gumbo.