Authentic Cajun Gumbo

Authentic Cajun Gumbo

"I learned to cook in Louisiana and I love to cook Cajun food. This chicken oyster gumbo is one of my favorites." – Paul Morris, Kelso, Washingon

* 6 quarts water
* 1 chicken (5 pounds), cut up
* 2 large onions, quartered
* 4 celery ribs, cut into 3-inch pieces
* 6 garlic cloves, coarsely chopped
* 2 tablespoons salt
* 1 teaspoon garlic powder
* 1/2 teaspoon poultry seasoning
* 1/2 teaspoon cayenne pepper
* 1/2 teaspoon pepper
* 1/4 teaspoon white pepper
* 1 cup canola oil
* 1-1/2 cups all-purpose flour
* 1 large onion, finely chopped
* 1 pound fully cooked andouille sausage links, chopped
* 2 pounds sliced okra
* 2 pints shucked oysters
* 3 tablespoons gumbo file powder
* Hot cooked rice

Directions

* Place the first 11 ingredients in a stockpot; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours.

* Remove chicken and allow to cool. Strain broth, discarding vegetables; skim fat. Remove meat from bones; cut chicken into bite-size pieces and set aside. Discard bones.

* In the same pan, cook and stir oil and flour over medium heat until caramel-colored, about 14 minutes (do not burn). Add finely chopped onion; cook and stir 2 minutes longer. Gradually stir in broth. Bring to a boil.

* Carefully stir in sausage and reserved chicken. Reduce heat; simmer, uncovered, for 10 minutes. Stir in okra and oysters. Simmer, uncovered, 10-15 minutes longer or just until okra is tender. Stir in file powder. Serve with rice.

Yield: 20 servings (1-1/4 cups each).
Editor's Note: Gumbo file powder, used to thicken and flavor Creole recipes, is available in spice shops. If you don't want to use gumbo file powder, combine 2 tablespoons each cornstarch and cold water until smooth. Gradually stir into gumbo. Bring to a boil; cook and stir for 2 minutes or until thickened.

Authentic Cajun Gumbo published in Taste of Home December/January 2011, p122