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  Louisiana chicken gumbo
 
Yield: 6 Servings
 
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.

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