deepsouth
somebody shut me the fark up.
my eight year old was wanting gumbo this weekend and with lump crabmeat being mid 20's per pound, we went with chicken, andouille & oyster instead.
the roux was 3/4 cup canola and 3/4 cup flour....
one organic chicken cut up and floured and browned in bacon grease left over from breakfast.....
removed the chicken and added six chopped celery stalks and 3 medium vidalia onions and cooked those down.....
some andouille.....
in a large pot, combined the roux, chicken, 3 quarts of chicken broth and 6 cups of water, andouille and the celery and onion and let that simmer uncovered for a couple hours and removed the chicken and deboned it and returned the chicken to the pot along with the juice from the oysters......
added some salt and pepper and old bay seasoning to taste.... then added the oysters and let it cook another half hour or so.
the roux was 3/4 cup canola and 3/4 cup flour....
one organic chicken cut up and floured and browned in bacon grease left over from breakfast.....
removed the chicken and added six chopped celery stalks and 3 medium vidalia onions and cooked those down.....
some andouille.....
in a large pot, combined the roux, chicken, 3 quarts of chicken broth and 6 cups of water, andouille and the celery and onion and let that simmer uncovered for a couple hours and removed the chicken and deboned it and returned the chicken to the pot along with the juice from the oysters......
added some salt and pepper and old bay seasoning to taste.... then added the oysters and let it cook another half hour or so.
