Oyster and Andouille Gumbo
While “there are as many gumbo recipes as there are cooks”, one of my favorite preparations includes freshly-shucked gulf oysters and hand-made andouille sausage from LaPlace, Louisiana along with the usual suspects of chocolate-brown roux cooked down with onions, garlic, green pepper and celery. There’s some fresh okra and tomato in there, with plenty of cayenne, fresh thyme and oregano as well.
I like to use sprouted brown rice instead of the traditional white rice, adding in the salty-sea liquor from the oysters in place of some of the water..
Happy Fat Tuesday!
Pam Picard said,
February 21, 2012 at 6:15 pm
Looks good.
Assia said,
February 21, 2012 at 7:02 pm
Oh, my, delicious! Thanks for sharing!
Michelle said,
February 21, 2012 at 8:02 pm
Forget the King Cake—I’d much rather have this!
The Sundress Chef said,
February 21, 2012 at 11:19 pm
Yum!
Brendy said,
February 22, 2012 at 8:19 am
Excellent…
The many advantages of cooking with Louisiana oysters | Gulf Coast Rising News | Louisiana said,
February 26, 2012 at 9:59 pm
[...] Oyster and Andouille Gumbo(ediblearia.com) [...]