Roux mixes are found on the supermarket shelf, so substitute them for an even quicker version of this traditional stew. This is enough for 10 to 20 servings and it can be stretched even more with larger portions of rice. It’s perfect for a campground Cajun or Mardi Gras party. Or, make one big batch and freeze it in smaller batches to suit your family.
1 cup vegetable oil
1 1/3 cups flour
2 quarts chicken broth
Meat from one deli-roasted chicken, cut in bite size
2 large onions, finely diced
Small green or red sweet pepper, finely diced (optional)
3 to 4 ribs celery, finely diced
2 tablespoons minced garlic
12- to 16-ounce link fully cooked smoked sausage, cut up
32-ounce package sliced okra, thawed and drained
2 pints shucked oysters
3 tablespoons gumbo filè powder
Ready to eat rice
In a large pot, stir oil and flour until it’s the color of a copper penny. Be patient so
it doesn’t burn. Stir in onion, pepper, celery and garlic. Add chicken broth, chicken and sausage.
Bring to a boil, cover and simmer 5 to 10 minutes for flavors to blend and vegetables to soften. Stir in oysters and okra. Simmer 10 to 15 minutes more. Oysters should be firm
and okra crisp-tender. Add salt and pepper to taste. Stir in filè powder. Serve over rice.
See more of Janet Groene's RV-ready recipes at http://www.CampAndRVCook.blogspot.com