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Chicken Oyster Gumbo

ID: 544 Seafood

Ingredients:

1 stewing chicken, cut up
1 clove garlic, minced
2 red peppers, small dry
1 medium sized onion, diced
1 bay leaf
1/8 tsp. sage
1/8 tsp. thyme 1 - #2 can sliced okra
1 - #2 can tomatoes
Salt and pepper
2 tbsp. flour
2 tbsp. shortening
1 qt. oysters, with liquor, heated to boiling point

Instructions:
Cover chicken with cold water. Bring to boiling point. Add garlic, peppers, onion, bay leaf, sage and thyme. Simmer until tender; covered. Add okra, tomatoes, salt, and pepper. Simmer until chicken is ready to fall away from bones.

Make a sauce of flour, shortening, and 1 cup of chicken broth, bring to a bubbling boil, then add sauce to the stewed chicken, stirring well. Cook 10 minutes. Remove from heat, add oysters and liquor previously heated just to the boiling point. Serve at once in large soup plates, with a mound of steamed rice in center of each.

Recipe Source: JMD
Submitted by:
Creative Cooking
USA

© Copy & Copyright 1998 - 2002 Creative Computing All rights reserved.
Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.

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Chicken Oyster Gumbo
ID: 544 Seafood


Ingredients:
1 stewing chicken, cut up 1 clove garlic, minced 2 red peppers, small dry 1 medium sized onion, diced 1 bay leaf 1/8 tsp. sage 1/8 tsp. thyme	1 - #2 can sliced okra 1 - #2 can tomatoes Salt and pepper 2 tbsp. flour 2 tbsp. shortening 1 qt. oysters, with liquor, heated to boiling point

Instructions: Cover chicken with cold water. Bring to boiling point. Add garlic, peppers, onion, bay leaf, sage and thyme. Simmer until tender; covered. Add okra, tomatoes, salt, and pepper. Simmer until chicken is ready to fall away from bones. Make a sauce of flour, shortening, and 1 cup of chicken broth, bring to a bubbling boil, then add sauce to the stewed chicken, stirring well. Cook 10 minutes. Remove from heat, add oysters and liquor previously heated just to the boiling point. Serve at once in large soup plates, with a mound of steamed rice in center of each.

Recipe Source: JMD Submitted by: Creative Cooking USA © Copy & Copyright 1998 - 2002 Creative Computing All rights reserved. Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.