Death by Gumbo
" Gumbo begins with making a roux, a combination of oil and flour which thickens, colors, and flavors the dish. Chef Folse likes to strain his gumbo before serving it, but you can also enjoy it as is—chock-full of vegetables and sausage...."
INGREDIENTS
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6 Cornish game hens, 1-1/4 to 1-1/2 lb. each
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Kosher salt and cracked black pepper
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2 tsp. garlic powder
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1-1/2 cups cooked white rice
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2 Tbs. chopped fresh flat-leaf parsley
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1 tsp. gumbo filé powder
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1 oz. andouille sausage, cut into 12 1/8-inch-thick slices
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6 raw oysters, shucked
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1/2 cup vegetable oil; more as needed
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2-1/4 oz. (1/2 cup) unbleached all-purpose flour
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1 small yellow onion, cut into 1/2-inch dice (1 cup)
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3 medium celery stalks, cut into 1/2-inch dice (1 cup)
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1/2 large red bell pepper, cut into 1/2-inch dice (1/2 cup)
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6 medium cloves garlic, minced (2 Tbs.)
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3 oz. white button mushrooms, stemmed and thinly sliced (1/2 cup)
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2-1/2 oz. andouille sausage, cut into 1/2-inch dice (1/2 cup)
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1-1/2 quarts lower-salt chicken broth; more as needed
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1/2 tsp. chopped fresh thyme
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Kosher salt and cracked black pepper
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4 medium scallions, thinly sliced (1/2 cup)
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1/2 cup chopped fresh flat-leaf parsley; more for garnish
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