Cullen's Chicken Seafood Gumbo

 

1 C oil
1 C  flour
1 C  chopped onion
1 C  chopped bell peppers
1 C  chopped celery
6 quarts water or chicken broth
1 large fryer (3-4 lbs), cut into serving pieces
1/4 C oil
1 lb sliced smoked sausage
2 bay leaves
2 lbs. deveined shrimp
3 dozen oysters
1/2 C chopped parsley
1 Tbs. file (optional)
salt and pepper to taste
Heat oil in a 6-8 quart pot, add flour and cook until dark brown. Add onions, bell pepper, and celery and cook until soft. Add water or chicken broth to roux, mix thoroughly and bring to a boil.

Saute chicken in 1/4 C of oil. When chicken has browned, add to broth and let simmer. Saute smoked suasage and add sausage and bay leaves to broth. When chicken is tender, add oysters, shrimp, green onions and parsley and cook 10-15 mins. (or until shrimp are cooked). Salt and pepper to taste. File may be added to pot when gumbo is cooked.

 

All gumbos can be substituted; chicken for duck, turkey, rabbit, beef or pork or vice versa

# 2

1 Chicken, any size
6 Eggs
2 c Oysters
1 lg Onion, chopped
1/2 c Chopped parsley
Salt and pepper to taste
3 Smoked sausage links
2 1/2 c Peeled shrimp
1 1/2 tbs File
1/2 c Green onions, chopped
1 qt Water
No cooking oil is needed; chicken fat will melt.

Pre heat large pot over medium heat for 5 minutes. Add cut up chicken and fry abt. 10 min. Add onion and let chicken and onion brown together. When browned, add green onions and parsley. Let cook abt. 15 min. Don't stir chicken too much. Add sausage, shrimp and oysters. Let cook 10 min. and add water. Let mixture come to a boil for 15 min. Break raw eggs, 1 at a time, in boiling mixture in separate places in your pot. Continue to cook for 10 minutes. Do not stir during this time. Add file. Stir and turn heat off. Add salt and pepper to taste. Serves 10 to 12.

Truly great madness can not be achieved without significant intelligence.

- Henrik Tikkanen