CHICKEN AND OYSTER GUMBO

SERVES 5 to 6

The first time I made gumbo, I followed a recipe that included chicken, seafood and smoked sausage. It was very good, but the sausage overpowered the other flavors, especially the seafood. I have since made gumbo with all seafood, and gumbo with chicken and sausage. This time, I had some oysters on hand and decided to add some chicken thighs. It is delicious. When you know the basics of gumbo, you can alter the ingredients any way you prefer.

INGREDIENTS

2-1/2 to 3 pounds chicken parts

Olive oil

5 tablespoons oil and chicken grease (reserved from browning chicken)

6 tablespoons all-purpose flour

1 cup chopped onion

1 cup chopped green pepper

1 cup chopped celery

5 large garlic cloves, minced

1-1/2 quarts oysters, drained, liquid reserved

Reserved oyster liquid plus seafood broth to make 3 cups

1 can (14.5 ounces) low-salt chicken broth

3 cups water

Bay leaf

1 teaspoon dried thyme

1/4 cup chopped fresh parsley

1 teaspoon filé powder

1 tablespoon Worcestershire sauce

Hot sauce to taste

Long grain white rice

2 teaspoons additional filé powder

Season the chicken with salt and pepper. Heat just enough oil to cover the bottom of a large soup pot over high heat. Add the chicken, in batches if necessary, and brown on both sides. Remove from pan and drain off all but 5 tablespoons of the fat, or add olive oil to make 5 tablespoons. Reduce the heat to medium-low. Whisk the flour into the hot oil. Cook, stirring often, until the roux is golden, about 20 minutes. Add the onion, peppers and celery to the pan. Sauté until the vegetables are slightly golden, about 5 minutes Add the garlic and sauté another minute. Return the chicken to the pot. Add the oyster liquid, broths, water, bay leaf, thyme, parsley, filé powder, Worcestershire sauce and hot sauce. Cover and simmer over medium-low heat until chicken is done, about 45 minutes.

Meanwhile, cook the rice according to package directions for 6 servings.

Remove the chicken from the pot; discard the bones and skin and cut into bite-sized pieces. Return the chicken, along with the oysters, to the pot. Add the 2 teaspoons filé powder. Cook just until the oysters are hot, about 5 minutes. Serve over cooked rice.

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