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Oyster & Andouille Sausage Gumbo Recipe

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This recipe for Oyster & Andouille Sausage Gumbo is from , 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!
Category:
Category:
Ingredients:  
Ingredients:  
4 lbs. Andouille sausage sliced
4 dozen oysters and juice
1 large onion chopped
4 green onions chopped
4 ribs celery chopped
1 cup chopped parsley
4 pods garlic
1 cup oil
1¼ cup flour
filet powder
4 quarts water
Directions:
Directions:
In soup pot, boil sausage in water for about 45 minutes. Meanwhile, in an iron pot, make roux with flour and oil. This roux should be dark chocolate in color. Add onion, celery, parsley, garlic and sauté in roux about 20 minutes until tender. Add oysters and juice to roux then gently fold oysters into roux until curled. Slowly add hot stock from sausage to roux and blend until wet enough to transfer entire roux pot to soup pot with sausage. Cook together for ½ hour more. Serve over rice and sprinkle with filet powder.
Number Of Servings:
Number Of Servings:
6 Servings
Preparation Time:
Preparation Time:
2 Hours
Personal Notes:
Personal Notes:
With Gran, gumbo was a language. And she spoke it well!

 

 

 

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