Bacon Gumbo with Louisiana Oysters

Try this seasonal gumbo recipe from Chef Aaron Burgau at Patois in New Orleans. Gumbo comes in many delicious varieties, and in this one the restaurant kicks it up a notch for the holidays by featuring Louisiana oysters and bacon. 

Ingredients

• 2 quarts shucked Louisiana oysters, in liquid
• 4 quarts unsalted chicken broth
• 1 pound thick-cut smoked bacon, chopped
• 1/2 cup bacon grease, reserved
• 2 large onions, chopped
• 1¼ cups all-purpose flour
• 3 celery stalks, chopped
• 2 bell peppers, chopped
• 6 garlic cloves, minced
• Creole seasoning
• Green onions, for garnish

Method of Preparation

1. Drain oysters through a fine mesh strainer, straining liquid into a stock pot. Cover raw oysters and chill.
2. Place oyster liquid over medium heat. Bring to a low boil and simmer until liquid has reduced by half, while skimming away foam.
3. Add chicken broth and bring to a low boil. Remove from heat and keep warm until needed.
4. Brown bacon in a large skillet over medium-high heat. Measure ½ cup bacon grease in skillet, adding cooking oil if needed. Add onions to hot grease and sauté until lightly browned, about 10 minutes. Sprinkle evenly with flour and stir well to break up any lumps.
5. Reduce heat to medium and cook roux until dark brown, while stirring often to prevent burning, about 10 to 20 minutes.
6. Add celery, bell pepper, garlic and reserved bacon and sauté five minutes. Slowly add one cup chicken broth while stirring vigorously and repeat 3 times, until roux has dissolved. Add remaining broth and stir until mixture is well-blended. Bring to a low boil over medium heat and simmer one hour, stirring often to prevent roux from settling. Skim away fat and foam.
7. Taste gumbo and adjust flavor with Creole seasoning. Add reserved oysters and stir well. Return to a low boil for two minutes while stirring, then remove from heat and let stand 10 minutes.
8. Serve gumbo hot with rice and French bread. Garnish with green onions.

Makes about 1 gallon. Serves 8 to 10. 

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