"Those who forget the pasta are condemned to reheat it."--Unknown

Mom Bert's Oyster Gumbo Recipe

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This recipe for Mom Bert's Oyster Gumbo, by , is from ENJOYING LIFE AND FOOD, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Anne Wallace


Fat Hen (Aunt Marg used smoked turkey legs)
1/4 c. vegetable oil
1/4 c. flour
Salt & pepper
Green onions
Large can diced tomatoes
Tabasco or La. Red Hot Sauce
Oysters, Shrimp, Crabmeat
Gumbo File
White Rice

1. Boil the fat hen until tender. Keep all the broth when you remove the whole chicken. Remove all skin & bones and set meat aside.
2. Make the Roux by putting the oil in a large iron pot or dutch oven. As oil heats up, add 1/4 flour and stir constantly over medium heat until the roux browns. Season with salt & pepper.
3. Add finely chopped onions, celery, green onions, parsley and a large can of tomatoes. (Cut up enough of these vegetables to fill half the dutch oven.) Put the lid on and cook on very low heat, stirring occasionally to keep tomatoes from sticking. (This will need to cook about 6 hours - until the grease separates from all other ingredients which almost form a ball.) Skim off grease. (Probably will only be a few spoonfuls. But if you don't do this, the gumbo will taste greasy.)
4. Add chicken broth and more water if desired. Let this come to a rolling boil.
5. Add a few drops of hot sauce and chicken meat, shrimp and crabmeat. Continue to simmer.
6. Wash oysters to remove any shells or grit. Add to gumbo as it boils - just prior to serving! Oysters require only a few minutes to be done (the sides curl).
7. Turn off the fire. Sprinkle about 1 tsp. gumbo file over the top and put the lid on for 10-15 minutes while you cook the rice, heat the rolls, and it's ready to serve!

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