Chicken, Ham and Oyster Gumbo
I leave out the oysters and use a rotisserie chicken to give it extra flavor.
Notes on making a roux:
A roux is used in most Cajun dishes. It is just oil and flour cooked until it browns. The darker the roux, the richer the flavor of the dish. If you burn the roux, just start over. Oil and flour are cheap ingredients to throw out (you should never have to throw out a pot of gumbo because you burnt the roux). Stir the roux constantly. It will reach a point where it will start changing color quickly. One of my cooking teachers said "if you are going to talk on the phone and chase kids, cook it on low; if you constantly stay with it and stir it, you can cook it on medium high."
- Preparing Time: 45 minutes
- Total Time: 2 hours
- Served Person: 8
contains white meat
tree nut free
nut free
contains gluten
contains red meat
contains fish
dairy free
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 2 cups water
- 1 bay leaf
- 3 tablespoons flour all-purpose
- 2 green bell pepper -- chopped
- 2 stalks celery -- diced
- 1 medium onion -- diced
- 2 cloves garlic -- minced
- 16 ounces whole tomatoes and liquid
- 2 cups okra -- sliced
- 3 pounds chicken -- boned
- 1 pound ham -- smoked
- 2 tablespoons parsley -- chopped
- 2 teaspoons hot pepper sauce
- 1 pint oysters -- shucked
- 3 cups rice -- cooked
- Carbohydrate 0.0952058548850574 g
- Cholesterol 0 mg
- Fat 2.56548707724498 g
- Fiber 0.0327904445757211 g
- Protein 0.0110046767241379 g
- Saturated Fat 0.190961978708561 g
- Serving Size 1 1 Serving (347g)
- Sodium 10.1634533066012 mg
- Sugar 0.0624154103093363 g
- Trans Fat 0.0338004807963785 g
- Calories 23 calories
In a 5-quart saucepan, heat oil over medium heat. Add flour and cook, stirring constantly, for about 30 minutes until roux turns dark brown and develops a nutty aroma. Add green peppers, celery, onion and garlic; cook for 10 minutes or until vegetables are tender. Add tomatoes with liquid, okra, water, chicken, ham, parsley, hot pepper sauce, salt and bay leaf. Over high heat, heat to boiling; reduce heat to medium. Simmer, uncovered, for 45 minutes, stirring occasionally. Add oysters, simmer 10 minutes longer. Discard bay leaf. Serve with cooked rice and additional hot pepper sauce, if desired.
