Chicken and oyster gumbo

Chicken and oyster gumbo

By
From
Encyclopedia of Food and Cookery
Serves
6

Creole cookery, centred on New Orleans in the US, is a blend of Spanish, French, African and Indian influences. A gumbo is a Creole soup-stew which uses okra for flavouring and thickening – the word ‘gumbo’ comes from an African word for okra. A gumbo may be based on chicken, pork, ham, seafood or a mixture of these, but it will always have the typical satin-smooth texture which okra’s jelly-like juice provides.

Ingredients

Quantity Ingredient
1.5kg whole chicken, cut into 8 pieces
3 tablespoons bacon fat or butter
1 onion, chopped
250g smoked ham, diced
400g okra, sliced
4 large ripe tomatoes, peeled and chopped
or 425g tinned tomatoes, chopped, with their juice
1 bay leaf
750ml water, boiling
freshly ground black pepper
dash cayenne
12 large oysters
rice, boiled and hot, to serve
salt

Method

  1. Brown chicken pieces all over in bacon fat or butter. Remove chicken from pan and set aside. Add onion, ham and okra to pan, and stir over medium heat for 5 minutes. Add tomatoes, bay leaf, water, salt, pepper and cayenne.
  2. Return chicken to pan, cover and simmer for 45 minutes or until chicken is tender. Adjust seasoning to taste, add oysters and simmer for 1 minute. Serve immediately over rice in soup bowls.
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