Serves (4) as an entree (8) as an appetizer
4 dz. Alaska Oysters – shucked
1/2 cup onion diced
1/4 cup celery diced
1/4 cup green bell pepper diced
1/2 cup oil
1/2 cup flour
3 cups stock
1/4 pound sliced Andouille sausage
1/4 teaspoon white pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
1/4 teaspoon thyme
1/4 teaspoon oregano
1 teaspoon kosher salt
4 cups steamed white rice
Minced scallions for garnish
Combine seasonings and set aside.
In a 3-quart cast iron skillet heat the oil until a light haze forms. Add the flour and stir constantly and evenly making sure flour browns evenly without burning. (Small black specs in the roux mean it has burned and you will need to repeat this step.) Continue stirring until roux has reached the color of an old penny. Remove from heat.
Carefully add the celery, onions, pepper, and Andouille and sauté in hot roux until vegetables are tender. Add seasonings to taste. Simmer Gumbo until all flavors combine. Just prior to service add oysters and just heat through. Do not over cook oysters. Serve in a bowl around steamed rice. Garnish with green onion.