Chicken, Oyster and Andouille Gumbo
Chef John Folse & Company is the parent company of several food related industries. From custom food manufacturing to a fine dining and bed breakfast, Chef John Folse & Company encompasses many...
Keywords
- Chef John Folse
- Cajun Food
- Ship Cajun Food
- Precooked Cajun Food
- Cajun
- Creole
- Manufacturing
- Louisiana
- Food
- Lafitte's Landing Restaurant
- Bittersweet Plantation
- White Oak Plantation
- cookbooks
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jfolse.com.
Cooking tools:
- Stockpot
- Whisk
- Measuring cup
- Chef's knife
- Cutting board
- Ladle
- Wooden spoon
- Stove
- Serving bowl
Ingredients
- 1 (4–5 pound) stewing hen, cut into serving pieces
- 4 dozen fresh shucked oysters, reserve liquid
- 1 pound andouille, sliced
- 1 cup vegetable oil
- 1½ cups flour
- 2 cups diced onions
- 2 cups diced celery
- 1 cup diced bell peppers
- ¼ cup minced garlic
- 3 quarts chicken stock
- 2 cups sliced green onions
- 1 cup chopped parsley
- salt
- cracked black pepper
