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!

6 thoughts on “Oyster and Andouille Gumbo

  1. Pingback: The many advantages of cooking with Louisiana oysters | Gulf Coast Rising News | Louisiana

Leave a Reply