Chicken Oyster Gumbo Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CLASSIC CHICKEN GUMBO RECIPE



Classic Chicken Gumbo Recipe image

This chicken gumbo is an excellent choice if you are looking for an authentic yet uncomplicated soup. Boneless chicken makes it an easy preparation.

Provided by Diana Rattray

Categories     Dinner     Lunch     Entree     Soup

Time 1h25m

Yield 4

Number Of Ingredients 19

2 onions (about 1 1/2 cups chopped)
1 green bell pepper
3 ribs celery (about 1/2 cup chopped)
3 tablespoons vegetable shortening (or oil)
3 tablespoons all-purpose flour
4 cups chicken stock (unsalted or low sodium)
1 (14 1/2-ounce) can diced tomatoes (with juice)
1 1/2 cups okra (sliced, fresh or frozen)
1 1/2 teaspoons Kosher salt (or to taste)
1/2 teaspoon ground black pepper (or to taste)
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper (or to taste)
1 bay leaf
1 cup long-grain rice
1 1/4 pounds boneless chicken breasts (or boneless thighs)
Garnish: fresh parsley (chopped)
Garnish: fresh green onions (chopped)
Optional: filé powder (for serving)

Steps:

  • Gather the ingredients.
  • Peel and chop the onions .
  • Cut the bell pepper in half lengthwise; remove the seeds and stem. Cut the pepper into 1/4-inch dice.
  • Chop the celery. Set the vegetables aside.
  • For the roux , melt the shortening in a large Dutch oven over low heat. Add the flour and cook, stirring, until medium brown-about 10 to 15 minutes. Stir the roux constantly to avoid burning. If it burns, you will have to start over.
  • Add the chopped vegetables to the roux, adjust the heat to medium-low to medium, and continue to cook, constantly stirring, until the onion is translucent.
  • Slowly add the chicken stock and bring it to a boil, stirring constantly.
  • Add the diced tomatoes, okra, salt, pepper, thyme, oregano, cayenne, and bay leaf; bring to a boil.
  • Reduce the heat to low and simmer, uncovered, for 20 minutes.
  • Meanwhile, cook the rice following the package directions. Set aside and keep warm.
  • Cut the chicken into bite-size pieces.
  • Add the chicken to the soup and cook, covered, for 6 to 8 minutes longer, or until the chicken is thoroughly cooked. Taste the soup and adjust the seasonings with more salt and pepper, as needed.
  • To serve, scoop a mound of rice into the center of each of the four large, shallow bowls. Ladle the soup around the rice. Sprinkle with fresh chopped parsley and/or green onion tops, if desired.

Nutrition Facts : Calories 494 kcal, Carbohydrate 32 g, Cholesterol 139 mg, Fiber 6 g, Protein 54 g, SaturatedFat 6 g, Sodium 796 mg, Sugar 9 g, Fat 16 g, ServingSize 4 servings, UnsaturatedFat 0 g

CHICKEN OYSTER GUMBO



Chicken Oyster Gumbo image

A Louisiana favorite! This stew is just lovely served over steamed rice. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate.

Provided by Molly53

Categories     Gumbo

Time 1h

Yield 1 batch, 6 serving(s)

Number Of Ingredients 9

2 lbs chicken, cut up
1 lb beef, diced
1 cup okra, diced
3 pints water
2 dozen oysters
salt and pepper, to taste
1 onion, peeled and minced
1 tablespoon butter
1 1/2 teaspoons file powder (powdered sassafrass leaves)

Steps:

  • Saute onion in butter until golden.
  • Place chicken and beef in a stockpot with water and cook until tender.
  • Strain, remove any bones, and replace meat and broth in stockpot.
  • Add okra and minced onions; reheat until okra is tender.
  • Add oysters with their liquor, salt and pepper to taste.
  • Add filé powder and cook just until edges of the oysters curl.
  • Serve hot.

Nutrition Facts : Calories 1026.5, Fat 83, SaturatedFat 31.1, Cholesterol 293.4, Sodium 363.6, Carbohydrate 12.8, Fiber 0.8, Sugar 1, Protein 53.8

SHRIMP AND OYSTER GUMBO WITH OKRA



Shrimp and Oyster Gumbo with Okra image

Provided by Tyler Florence

Categories     main-dish

Time 3h

Yield 6 servings

Number Of Ingredients 28

1 1/2 pounds jumbo shrimp, with heads and shells
1 blue crab
1 onion, halved
2 bay leaves
5 sprigs fresh thyme
1/4 teaspoon cayenne
2 tablespoons Old Bay seasoning
2 lemons, halved and squeezed
1/2 cup (1 stick) unsalted butter
1/2 cup all-purpose flour
2 yellow onions, chopped
2 celery stalks, chopped
1 green bell pepper, chopped
4 garlic cloves, finely chopped
1 pound okra, cut into 1/4-inch slices
1 teaspoon sea salt
1/2 teaspoon cayenne
1/2 teaspoon Old Bay seasoning
1 (15-ounce) can chopped tomatoes, drained
3 bay leaves
3 fresh thyme sprigs, leaves striped from the stem
2 quarts Shrimp Stock
1 1/2 pounds reserved peeled shrimp
1 pint raw, shucked oysters (about 20 pounds unshucked)
3 cups cooked long-grain white rice
Chopped flat-leaf parsley and green onions, for garnish
Crusty French bread
Fire Water, recipe follows

Steps:

  • To make the shrimp stock: Peel the shrimp, and toss the heads and shells into a large stock pot; refrigerate the peeled shrimp until ready to cook in the gumbo. Add the crab, onion, bay leaves, thyme, cayenne, Old Bay, and lemons to the pot. Cover with 2 1/2 quarts of cold water. Allow the liquid to slowly come to a boil, and then lower the heat. Gently simmer for 45 minutes, uncovered, skimming any foam that rises to the top. Strain the stock into a heatproof container or another pot to remove the chunky solids; at this point you should have about 2 quarts of flavorful broth to use in the gumbo. Cool until needed.
  • To make the gumbo, you must start with a roux base: Melt the butter over medium-low heat in a Dutch oven or other large, heavy pot. Just as the foam subsides, add the flour, stirring constantly with a wooden spoon or whisk to prevent lumps - it may lock-up like cake frosting but just keep stirring through it. Cook the roux until it's the color of a walnut and smells equally as nutty, this should take about 15 minutes.
  • Add the onions, celery, bell pepper, garlic, and okra (if it ain't got okra, it ain't gumbo!); season with salt, cayenne, and Old Bay. Mix in the tomatoes, bay leaves, and thyme. Cook for 10 minutes, stirring now and then, until the vegetables are soft. Pour in the cooled shrimp stock and stir to combine. Bring the mixture to a boil, and then reduce the heat. Simmer for 45 minutes, stirring occasionally, until the gumbo is dark and thick. Toss in the shrimp and oysters, cook about another 15 minutes; adjust seasoning.
  • To serve: Ladle the gumbo into shallow bowls and pile some rice in the center. Sprinkle the parsley and green onions over the top. Pass the French bread and hot sauce at the table.

CHICKEN, ANDOUILLE, AND OYSTER GUMBO



Chicken, Andouille, and Oyster Gumbo image

Provided by Marcelle Bienvenu

Categories     Soup/Stew     Chicken     Mardi Gras     Dinner     Sausage     Oyster     Simmer     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 to 8 servings

Number Of Ingredients 12

1 roasting hen (3 to 4 pounds), cut into frying pieces
Salt and cayenne pepper
1 cup vegetable oil
1 cup all-purpose flour
2 1/2 cups chopped onions
1 cup chopped green bell peppers
1 cup chopped celery
10 cups chicken broth
2 bay leaves
1/2 teaspoon dried thyme leaves
1 pound andouille, cut crosswise into 1/4-inch slices
1 pint freshly shucked oysters with the liquor

Steps:

  • Season the hen generously with salt and cayenne pepper.
  • Combine the oil and flour in a large, heavy pot or Dutch oven over medium heat. Stirring slowly and constantly, make a roux the color of chocolate. (When I attempted to make my first roux years ago, I remember calling Papa and asking him how long it would take, and he told me "the time it takes to drink two beers." Not being a beer drinker, I had to come up with my own system. I now put on two record albums, and when they have played out my roux is usually just about right.)
  • Add the onions, bell peppers, and celery, and cook, stirring, until they are soft, 10 to 12 minutes.
  • Add the chicken broth. (I usually warm it up in a pot just a bit before adding it to the roux mixture.) Stir to blend, and bring to a gentle boil.
  • Add the chicken. (There are those who will tell you to brown the chicken first, but I put it in raw.) Add the bay leaves and thyme, and cook at a gentle boil for 1 hour.
  • Add the andouille and cook, stirring occasionally, until the chicken is very tender, an hour to an hour and a half longer.
  • A few minutes before serving, add the oysters and simmer just until the oysters curl, about three minutes. Adjust seasoning to taste. (If the gumbo becomes too thick during cooking, simply add more chicken broth or water.)

CHICKEN, SAUSAGE, OYSTER AND FILE GUMBO



CHICKEN, SAUSAGE, OYSTER AND FILE GUMBO image

Categories     Soup/Stew     Beef     Chicken     Pork     Stew     Christmas     Thanksgiving

Yield 18 Bowls

Number Of Ingredients 16

1/2 cup Canola oil
2/3 cup flour
1 large onion, diced fine
3/4 cup fresh green onions, sliced fine
1/2 cup fresh parsley, diced fine
1 pound beef smoked sausage, cut into 3/5" slices
1 pound Andouille sausage, cut into 3/5" slices
1 3" slice Cotto salami (With pepercorns), sliced into 1/2" cubes
1 pint fresh oysters, with liquid reserved
3 pounds chicken thighs, skin on
3 chicken livers
3 - 3 1/2 quarts boiling water, divided
1 quart chicken stock or broth
1 Tablespoon File
Long grain parboiled rice
Salt, pepper, hot sauce

Steps:

  • On medium heat warm cooking oil, then add flour. Stir constantly until roux turns medium/dark brown. Add onion and saute until onions are translucent. Add the chicken, livers, green onion and parsley. Mix well. Stirring constantly cook over medium/high heat until a gravy is made from chicken and chicken is slightly browned. Turn heat down to sliimer/low and add enough boiling water to just cover. Cover pot and cook until chicken is almost done. Add the smoked sausage, Andouille sausage and salami. Add the remaining boiling water and chicken stock/broth and cook 2 - 3 hours covered, stirring occasionaly. Add the oysters and reserved liquid and cook for 10 minutes or until edges of oysters curl. Turn off heat. Skim most of the fat from gumbo, if desired. Remove the bones and chicken skin. Add the file and stir. Serve with cooked rice on side for individuals to pepare thier own bowl. Have salt, pepper and hot sauce on tables for each individual to season their own gumbo.

More about "chicken oyster gumbo recipes"

EASY CHICKEN AND SAUSAGE GUMBO RECIPE - SPEND WITH …
easy-chicken-and-sausage-gumbo-recipe-spend-with image
2019-02-26 Add the chicken and bring the soup to a boil. Turn the heat to low. Add the bay leaf, okra, salt and pepper to the soup and stir to combine. Simmer for 10 minutes or until the soup begins to thicken. Serve the chicken gumbo …
From spendwithpennies.com
4.9/5 (20)
Total Time 35 mins
Category Dinner, Lunch, Soup
Calories 263 per serving
  • Whisk in the flour and continue whisking until the mixture starts to turn golden brown and smell nutty, approximately 3-4 minutes. (Do not stop whisking or the roux will burn.)
  • Stir in the onion, bell pepper and celery. Continue cooking for 2-3 minutes, stirring constantly, until the vegetables begin to soften.


CHICKEN, OYSTER, AND SAUSAGE GUMBO | BETTER HOMES & …
chicken-oyster-and-sausage-gumbo-better-homes image
2011-06-14 Recipes and Cooking; Chicken, Oyster, and Sausage Gumbo; Chicken, Oyster, and Sausage Gumbo. Rating: 3.5 stars. 2 Ratings. 5 star values: 1 ; 4 star values: 0 ; 3 star values: 0 ; 2 star values: 1 ; 1 star values: 0 ; Read Reviews ; Add Review; 2 Ratings ; Gumbo …
From bhg.com
5/5 (2)
Calories 623 per serving
Total Time 1 hr 30 mins
  • In a heavy 4-quart Dutch oven stir together the flour and oil until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir constantly about 15 minutes more or until a dark, reddish brown roux is formed.
  • Stir in the onion, green pepper, garlic, black pepper, and red pepper. Cook and stir over medium heat for 3 to 5 minutes or until vegetables are tender.
  • Gradually stir the hot water into the vegetable mixture. Stir in chicken. Bring mixture to boiling. Reduce heat. Cover and simmer for 40 minutes.
  • Stir in the sausage. Cover and simmer about 20 minutes more or until chicken is tender. Remove from heat. Skim off fat.


CHICKEN, SAUSAGE, AND OYSTER GUMBO | FEEDING THE …
chicken-sausage-and-oyster-gumbo-feeding-the image
2019-09-13 Chicken, Sausage, and Oyster Gumbo Recipe. 5 pounds bone-in chicken pieces, mix of breasts and thighs; 1 tsp ground black pepper; 1 tsp dried mustard; 1 …
From feedingthefamished.com
Estimated Reading Time 5 mins


DEEP SOUTH DISH: CHICKEN, ANDOUILLE, AND OYSTER FILé …
deep-south-dish-chicken-andouille-and-oyster-fil image
2012-12-12 An oyster filé gumbo, made with the Trinity, oysters, a chicken and spicy andouille sausage. Chicken, Andouille, and Oyster Filé Gumbo My father-in-law has been buying full sacks of Gulf oysters the past few weeks and we have been the lucky recipients of several pints, stuffed with delicious, salty, freshly shucked oysters …
From deepsouthdish.com
Servings 6-8
Total Time 2 hrs 50 mins
Estimated Reading Time 8 mins


10 BEST GUMBO RECIPES | YUMMLY
10-best-gumbo-recipes-yummly image
2021-09-28 Gumbo Go Go Go Gourmet. tomatoes, celery, onion, shrimp, kielbasa, green bell pepper and 9 more. Gumbo Seduction in The Kitchen. flour, scallion, cooked rice, shrimp, melted butter, red bell pepper and 10 more. Gumbo My Second Breakfast. dried oregano, vegetable stock, bay leaves, red pepper, cayenne and 13 more. Gumbo …
From yummly.com


CHICKEN AND OYSTER GUMBO RECIPE | MYRECIPES
2010-02-04 Step 2. Add flour to hot shortening; cook over medium heat, stirring constantly, 10 minutes or until roux is the color of a copper penny. Add chopped onion; cover, and cook 10 minutes. Step 3. Gradually add water to roux, stirring until well blended. Stir in chicken…
From myrecipes.com
Servings 8-10
  • Brown chicken in hot shortening in a large Dutch oven. Remove from Dutch oven; drain well, reserving shortening in Dutch oven.
  • Add flour to hot shortening; cook over medium heat, stirring constantly, 10 minutes or until roux is the color of a copper penny. Add chopped onion; cover, and cook 10 minutes.
  • Gradually add water to roux, stirring until well blended. Stir in chicken, salt, and pepper. Simmer, uncovered, 1 1/2 hours, stirring occasionally.
  • Add green onion tops and parsley; simmer 10 minutes. Stir in oysters, and simmer an additional 5 minutes. Remove from heat; stir in filé powder to thicken gumbo, if desired. Serve gumbo over rice.


ANDOUILLE, CRAB AND OYSTER GUMBO RECIPE - ANDREW ZIMMERN ...
2013-12-07 Step 1. In a pot, stir the flour and oil until smooth. Cook over moderate heat, stirring often, until the roux turns a rich brown color, 15 minutes. Add the andouille, celery, onion, bell pepper ...
From foodandwine.com
5/5 (385)
Total Time 1 hr 30 mins
Servings 8
  • In a pot, stir the flour and oil until smooth. Cook over moderate heat, stirring often, until the roux turns a rich brown color, 15 minutes. Add the andouille, celery, onion, bell pepper, habanero, garlic, okra, thyme, bay leaf and half of the filé powder and cook over moderate heat, stirring, until the onion is translucent. Add the stock, clam juice, Worcestershire and tomatoes; bring to a boil. Reduce the heat to low and simmer for 1 hour, stirring.
  • Stir in the remaining filé powder and add the crab, oysters and their liquor. Season with salt and pepper and simmer gently for 1 minute to just cook the oysters.


TURKEY OYSTER GUMBO RECIPE | FIRST...YOU HAVE A BEER
2019-11-23 Add the Oysters. Uncover the stockpot and bring it to a heavy boil. Add the oysters, by hand, a few at a time, stirring before adding more. When all the oysters have been added, pour about ½ cup of the oyster …
From sweetdaddy-d.com
4.5/5 (4)
Total Time 2 hrs 5 mins
Category Appetizer, Main Dish
Calories 254 per serving
  • Pull the turkey meat from the leftover turkey carcass, chop into bite size pieces or shred, sprinkle on some creole seasoning and set aside. Measure out the flour and vegetable oil. Mix the Herb and Spice Blend in a small bowl and set that aside. Chop the vegetables and set aside. Chop the garlic and set aside in a small bowl. Drain the oysters in a strainer set over a bowl, but do not rinse. Place this in the fridge until needed. Reserve whatever oyster liquid you have.
  • Place the turkey stock in a stock pot and start heating it on low. Keep it covered and on low so it does not reduce.
  • Place a large cast iron frying pan over medium high heat, add the vegetable oil to the frying pan. When the oil is shimmering whisk in the flour to make a medium roux.
  • As soon as the roux is dark enough add the veggies about half or a third at a time and stir to completely mix the veggies with the roux.


OYSTER GUMBO RECIPE | MYRECIPES
2010-02-04 Remove chicken from broth, and cool. Bone chicken, and chop meat into bite-size pieces; discard bones. Return meat to broth. Bring to a boil. Stir in reserved oysters, and cook 3 minutes or until oyster …
From myrecipes.com
Servings 2.5
  • Melt butter in a large Dutch oven; add chicken and ham. Cover and cook over medium heat 10 minutes, turning to brown all sides. Add onion, pepper, Creole seasoning, salt, and garlic salt; cook 5 minutes, stirring constantly. Add water.
  • Drain oysters, reserving oyster liquor; set oysters aside. Stir liquor into chicken mixture; bring to a boil. Reduce heat; cover and simmer 1 1/2 hours or until chicken is tender.
  • Remove chicken from broth, and cool. Bone chicken, and chop meat into bite-size pieces; discard bones. Return meat to broth. Bring to a boil. Stir in reserved oysters, and cook 3 minutes or until oyster edges begin to curl.


OYSTER GUMBO INSPIRED BY CHEF MELISSA MARTIN - RECIPES ...
2020-11-16 Add the oyster liquor and seafood stock or water if using and bring to a simmer. Cook for 30 minutes. Next add the oysters, remaining salt, pepper, and cayenne. Raise the heat to medium to bring the soup to a simmer and cook for 5 minutes. Serve the gumbo immediately and garnish with chopped parsley and green onions.
From surleplat.com
Estimated Reading Time 2 mins


JUSTIN WILSON CHICKEN AND SAUSAGE GUMBO RECIPES
Justin Wilson Chicken Gumbo Recipe fullrecipes.com. 4 hours ago Full-recipes.com View All . Justin Wilson Video Cooking Chicken and Andouille Gumbo. 9 hours ago Cajuncookingrecipes.com View All .He has written several Cajun cookbooks, and also Cajun Humor books Sadly, Justin Wilson passed away in 2001 at the age of 87, but his cooking and humor will still live in the hearts of many.
From tfrecipes.com


CHICKEN AND OYSTER GUMBO RECIPE
Get one of our Chicken and oyster gumbo recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 73% Chicken And Oyster Gumbo Myrecipes.com. 45 Min; 4 Yield; Bookmark. 55% Chicken, Oyster, and Sausage Gumbo Bhg.com Gumbo is from an African word for okra, one of the two thickeners used for this Cajun stew. The othe... 45 Min; 6 servings; Bookmark. 96% Andouille ...
From crecipe.com


OYSTER GUMBO RECIPES
Oyster Gumbo Recipe. Seafood and Okra Gumbo is full of fresh shrimp, crabmeat, and oysters in a rich and flavorful roux with plenty of spice. Reduce heat to medium-low and simmer for 45 minutes; stir occasionally, skimming off fat from surface of gumbo as it simmers. Add andouille, and Worcestershire. Season with salt, pepper, and Tabasco. Simmer for another 45 minutes, continuing to skim fat ...
From tfrecipes.com


CHICKEN, ANDOUILLE, AND OYSTER GUMBO RECIPE - FOOD & DRINK ...
Chicken, Andouille, and Oyster Gumbo Recipe. Previous Next. 1 roasting hen (3 to 4 pounds), cut into frying pieces; Salt and cayenne pepper; 1 cup vegetable oil; 1 cup all-purpose flour; 2 1/2 cups chopped onions ; 1 cup chopped green bell peppers; 1 cup chopped celery; 10 cups chicken broth; 2 bay leaves; 1/2 teaspoon dried thyme leaves; 1 pound andouille, cut crosswise into 1/4-inch slices ...
From fooddrinkrecipes.com


CHICKEN AND OYSTER GUMBO RECIPE FROM ENCYCLOPEDIA OF FOOD ...
Chicken and oyster gumbo recipe by Margaret Fulton - Brown chicken pieces all over in bacon fat or butter. Remove chicken from pan and set aside. Add onion, ham and okra to pan, and stir over medium heat for 5 minutes. Add tomatoes, bay leaf, water, Get every recipe from Encyclopedia of Food and Cookery by Margaret Fulton
From cooked.com


CHICKEN AND OYSTER GUMBO RECIPE FROM ENCYCLOPEDIA OF FOOD ...
Chicken and oyster gumbo recipe by Margaret Fulton - Brown chicken pieces all over in bacon fat or butter. Remove chicken from pan and set aside. Add onion, ham and okra to pan, and stir over medium heat for 5 minutes. Add tomatoes, bay leaf, water, Get every recipe from Encyclopedia of Food and Cookery by Margaret Fulton
From cooked.com.au


CHICKEN AND OYSTER GUMBO | EMERILS.COM
Chicken And Oyster Gumbo. Yield: 6 servings; Ingredients. 3/4 cup flour; 3/4 cup vegetable oil; 2 cups chopped onions ; 1/2 cup chopped bell peppers; 1/2 cup chopped celery; 1 tablespoon salt; 1 teaspoon cayenne; 2 quarts Chicken Broth; 3 bay leaves; 1 chicken, cut into 8 pieces (about 3 pounds) 2 dozen oysters, shucked, with 1/4 cup of their liquor; 3 teaspoons file powder; 2 tablespoons ...
From emerils.com


CHICKEN/OYSTER GUMBO - RECIPE | COOKS.COM
Home > Recipes > Soups > Chicken/Oyster Gumbo. Printer-friendly version. CHICKEN/OYSTER GUMBO : 1 - 5 lbs. chicken 1 qt. oysters 1 c. flour 3/4 c. oil 2 large onions, chopped 1/4 c. parsley, chopped 1 tsp. whole allspice 1 tsp. red pepper flakes 5 whole bay leaves salt and pepper to taste 2 tsp. fil. On the day before, cut up chicken, wash and add salt and pepper to taste. Place in a 5 quart ...
From cooks.com


CHICKEN, OYSTER, AND SAUSAGE GUMBO RECIPE
Chicken, oyster, and sausage gumbo recipe. Learn how to cook great Chicken, oyster, and sausage gumbo . Crecipe.com deliver fine selection of quality Chicken, oyster, and sausage gumbo recipes equipped with ratings, reviews and mixing tips. Get one of our Chicken, oyster, and sausage gumbo recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 67% Chicken ...
From crecipe.com


OYSTER GUMBO - RECIPE | COOKS.COM
2019-08-04 OYSTER GUMBO. Cut up a chicken; roll in flour and brown well in a soup-pot, with a spoonful of lard, two slices of ham, one large onion (chopped fine), and a good-sized red pepper. When browned, cover the whole with water and stew until the chicken is perfectly tender. Then add the liquor of four or five dozen oysters, with water enough to make ...
From cooks.com


CHICKEN AND OYSTER GUMBO - BIGOVEN.COM
Chicken and Oyster Gumbo recipe: Try this Chicken and Oyster Gumbo recipe, or contribute your own.
From bigoven.com


Related Search