Louisiana Chicken Gumbo

Servings: 6
Ingredients:

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
1/16 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.