Po' Man's Gumbo Courtesy Louisiana Cookin' The only seafood you’ll need for this gumbo is a few dozen Louisiana oysters—chicken and smoked sausage will do the rest. Cook/Prep Time: 1 Hour and 45 MinutesServings: 4 to 6 Ingredients 3 dozen Louisiana oysters with their liquor 1 large chicken cut into pieces salt and pepper, to taste Creole seasoning, to taste cayenne pepper, to taste 2 tablespoons cooking oil or butter 3 tablespoons all-purpose flour 1 large onion, chopped 1 bell pepper, chopped 3 stalks celery, chopped 2 quarts stock or water 3 cloves garlic, minced 1 1/2 teaspoons thyme 1 bay leaf 3 pounds smoked sausage, sliced 2 teaspoons filé powder Directions Drain oysters and reserve liquid. Season the chicken well with salt, pepper, and a little Creole seasoning (add a little cayenne to spice things up). Fry chicken slowly in cooking oil until the chicken is a deep brown color. Remove chicken from oil and add flour to the remaining oil in pan and stir together until a brown roux is made. Add the onions to the roux, cooking for about 2 minutes, then add the bell pepper and celery. Cook together for about 5 minutes, then add stock or water along with oyster liquor. Add garlic, thyme, and bay leaf. Brown the sausage and add with the chicken pieces to the gumbo, simmering all together for 1 hour. When ready to serve, add oysters, and cook for a 3 minutes. Remove from the heat and stir in filé powder. Serve over cooked rice. Show off your culinary skills. Share pictures of your finished dish on social media and tag them with #LouisianaSeafood!