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Title: Louisiana Chicken Gumbo
Categories: Gumbo Soup
Yield: 6 Servings

3 Lbchicken
4tbFat, butter or bacon fat
1lbHam, diced
1mdOnion, sliced
1 1/2tsSalt
1qtHot water
2cSliced okra
1 Sprig thyme
2 Dozen oysters
1/16tsCayenne
1tbFile' -OR-
3tbSassafras 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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