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LOUISIANA CHICKEN GUMBO
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
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3 Lbchicken
4 tb Fat, butter or bacon fat
1 lb Ham, diced
1 md Onion, sliced
1 1/2 ts Salt
1 qt Hot water
2 c Sliced okra
1 Sprig thyme
2 Dozen oysters
1/8 ts Cayenne
1 tb File' -OR-
3 tb Sassafras leaves
Cooked Rice
Clean chicken and cut in pieces. Saute chicken in fat
in heavy frying pan until browned, turning frequently.
Add ham and onion, and saute for about 10 minutes. Add
salt and water; bring to a boil, and simmer for about
1 1/2 hours, or until chicken is tender. Add okra and
thyme, and simmer for 1/2 hour longer, or until okra
is tender. Remove chicken from bone and return to
stock. Add oysters and cayenne, and cook until edges
of oysters curl. Add additional seasoning if needed.
Just before serving stir in file' or sassafras leaves.
Serve at once in hot tureen with boiled rice, or serve
in hot soup bowls.
Serves 6 to 8.
Posted by Earl Shelsby. Courtesy of Fred Peters.
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