| Comment:
I remember back in the mid-1980s, my good friend E.J. Ourso took
me over to a friend’s home in Mowatar, La., near Lafayette.
As we drove up the long, gravel driveway, E.J. announced that we
had driven 1½ hours to partake in a one-of-a-kind delicacy,
Rooster Stew—Mowatar style.
Ingredients:
- 1 (5–8 pound) rooster, cut into serving pieces
- 1½ cups vegetable oil
- 1¾ cups flour
- 2 cups diced onions
- 2 cups diced celery
- 1 cup diced bell peppers
- ¼ cup minced garlic
- 1 pound andouille or smoked sausage, sliced
- 1 can Ro*Tel tomatoes
- 3½ quarts chicken stock
- 1 tbsp chopped basil
- 1 tsp chopped thyme
- 4 dozen fresh shucked oysters, reserve liquid
- 2 cups sliced green onions
- 1 cup chopped parsley
- salt and cracked black pepper to taste
- granulated garlic to taste
Method:
In a 3-gallon Dutch oven, heat oil over medium-high heat. Once oil
is hot, whisk in flour until a dark brown roux is achieved. Do not
scorch. Should black specks appear, discard and begin again. Add
onions, celery, bell peppers and minced garlic. Cook 3–5 minutes
or until vegetables are wilted. Add andouille and cook an additional
3–5 minutes, stirring occasionally. Blend Ro*Tel tomatoes
into roux mixture. Whisk in 3 quarts chicken stock, basil and thyme
until dissolved in roux. Add rooster, bring to a rolling boil, reduce
to simmer and cook 2–2½ hours or until meat is fork
tender. NOTE: A large rooster, depending on age, may take a little
less or more time to tenderize. Use your discretion. When tender,
add oysters and liquid, green onions, parsley, salt, pepper and
granulated garlic. Continue cooking 15–20 minutes, adding
remaining stock or water to retain stew-like consistency. Serve
over steamed white rice.
|
