Chicken and oyster gumbo
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | cups | Water |
| 1 | (3-5 pound) chicken | |
| ⅓ | cup | Shortening |
| ½ | cup | All-purpose flour |
| 1 | large | Onion; chopped |
| Salt; black and red pepper | ||
| ½ | cup | Chopped green onion tops |
| ⅓ | cup | Chopped parsley |
| 3 | Dozen oysters | |
| 1 | tablespoon | FilĀ |
| Cooked rice | ||
Directions
Pour water into large pot. Cut chicken into serving size pieces, and brown in hot shortening. When brown, put in pot with water; add flour to the shortening, and brown very slowly. Add onion. Let cook until slightly brown and clear; add to chicken and seasonings. Cook very slowly until chicken is tender, stirring often. Add green onion tops and parsley. Cook for 10 minutes; add oysters; let cook until oysters curl. Remove from heat, add fil‚, and stir; serve at once. To serve, place a serving of cooked rice in soup plate, add a piece of chicken, fill plate with gumbo. Yield: 10 to 12 servings.
From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, .