Rooster Stew

Prep Time: 3 Hours
Yields: 12 Servings

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.


  • 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

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.


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