Gumbo can be a challenge when you both live in the midwest (limited seafood) and don’t eat pork. This recipe presents a workaround for both. Of course, there are many ways to make gumbo: not all have sausage and seafood (but usually at least one), many use okra instead of filé powder. In this recipe, feel free to use andouille sausage if you like, and fresh oysters if available. By the way, for the uninitiated, soujuk is a spicy dried Turkish sausage made with beef.
Chicken, Soujuk, and Smoked Oyster Gumbo:
- 1 lb soujuk, andouille, or other smoky/spicy sausage
- a little oil
- 1 large yellow onion, chopped
- 3 celery ribs, chopped
- 1 bell pepper, chopped
- 1 tsp thyme
- 1 bay leaf
- 1 tin smoked oyster
- 1 lb chicken parts
- 1 tbsp filé powder
- chopped green onion
- chopped parsley
- rice, for serving
Cook the chicken in 4-6 cups water with salt and flavoring agents like onion and carrot if desired. When cooked, remove the chicken and strain the broth. When you can handle the chicken, remove from bones and shred.
Brown the sausage with a little oil. When browned, add the onion, celery, bell pepper, thyme, and bay leaf. Cook slowly until the onion is clear. Add all but one cup of the broth to the pot. Add the oysters and chicken, bring to a simmer. Let cool until you can touch it.
Make sure the remaining broth is cool, then whisk in the filé powder. Add the mixture to the pot, along with the salt and cayenne. Bring to a simmer, but do not boil! When warm, add the parsley and green onion. Serve over rice.