Oysters

Crab Meat

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ROUX
2 Cups Flour
2/3
Brown in Iron Skillet to the color of a Penny

• Boil 2 Whole Chickens - reserve broth in Large Gumbo Pot to cool.

• Take all Chicken from the bones.  After roux has browned the color of a penny, slowly add some chicken broth to skillet to incorporate and wash all roux from skillet.  Add this to the large gumbo pot with the remaining chicken broth.

• Cook on Medium Heat and add the following:
      - 1 Tablespoon minced or chopped garlic
      - 1-2 Tablespoons Zatarains Crab Boil
      - 1-2 Tbs. Tony Chachere's Creole Seasoning
      - 1 1/2 Cups of Okra
      - 2 Bags of frozen seasoning blend (12oz bags)
      - 2 Bags of frozen onions (12oz bags)
      - 1 bag of frozen bell peppers (12oz bag)
   

• Add water or Chicken broth to thin to the consistency that suits you.

• Add Kitchen Bouquet to color if necessary.

• Salt/Pepper to taste

• Cook vegetables for 30 minutes on Medium Heat

• Add Chicken Meat

• Add 2 quarts of Oysters (drained from liquid)

• Cook on low to simmer for 30 minutes

• Turn off Heat and add 2 tablespoons of file. 

• May add more salt, pepper, hot sauce, and Tony's Creole Seasoning to taste.

• Eat hot with a bowl of rice and crackers

• 1 Pint Oysters drained

• 1 can Cream of Potato Soup

• 1 can Cream of Celery Soup

• 1/2 stick of Butter

• 1/2 Onion chopped

• 3 Cubes of Chicken bouillon cubes mixed as directed

• 1 1/2 C milk

• Melt butter in large skillet and sauté onions until soft. 

• Add drained oysters and continue to sauté until edges curl.

• Add both cans of soup and cook for 10 minutes
  on low heat.  Add milk and cook slowly for an additional 10 minutes but do not boil.

• Salt and Pepper to taste.

• Serve Hot and sprinkle with shredded mild
  cheddar cheese if desired.