Fustini's Oils and Vinegars
Andoullie And Oyster Gumbo

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Andoullie And Oyster Gumbo


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Andoullie And Oyster Gumbo

Submitted by Corporate Chef Andy Stewart



  • 8 ounces shucked oysters
  • 1/4 cup bacon fat
  • 3 tablespoons Fustini's Gremolata olive oil
  • 1/2 cup flour
  • 1 small onion, fine dice
  • 1 red bell pepper, fine brunoise
  • 1/2 cup celery, fine dice
  • 2 garlic cloves, minced
  • 1/2 pound Andouille Sausage, sliced
  • 3 cups chicken stock
  • 3 cups seafood stock
  • 1 teaspoon Fustini's Cayenne Crush olive oil
  • 1 teaspoon blackening seasoning
  • 1 bay leaf
  • 1/4 teaspoon dried thyme
  • 14 ounce can tomatoes
  • 1 tablespoon Fustini's Herbs of Naples balsamic
  • 1 1/2 teaspoon gumbo file powder
  • cooked white rice
  • parsley, chopped


Step 1. 

Strain oysters over bowl and reserve oyster liquor and oysters separately.  Place bacon fat and Fustini's Gremolata olive oil in medium size pot set over moderately high heat and when bacon fat is melted whisk in the flour.  Cook roux, whisking constantly, until golden brown - 15 to 20 minutes - making sure it does not burn. Remove from heat and let cool slightly then add onion, pepper, celery, garlic and sausage and return to the heat and cook until onion is translucent. 

Step 2. 

Bring chicken stock and seafood stock to a boil over moderate heat and add the roux mixture.  Turn the heat to low and cook for 5 minutes, stirring frequently.  Add the reserved oyster liquor, Fustini's Cayenne Crush olive oil, blackening seasoning, bay leaf, thyme, tomatoes, and vinegar and simmer over low heat for 30 to 40 minutes.  Add 1 teaspoon gumbo file and simmer for another 30 to 45 minutes, stirring occasionally. 

Step 3. 

Just before serving, bring gumbo to a simmer and add oysters and 1/2 teaspoon gumbo file and cook for 1 to 2 minutes or until the oyster are just starting to curl.  Ladle some gumbo into a service plate and spoon some cooked rice in the middle and sprinkle with parsley.

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