Chicken Gumbo File
|Oysters in liquor||1 1⁄2 Dozen|
|Lean ham||1⁄2 Pound, diced|
|Chopped parsley||2 Tablespoon|
|File powder||2 Tablespoon|
|Boiled rice||1 Cup (16 tbs)|
|Bay leaf||1 , crumbled|
|Thyme sprig||1 Small|
Cook chicken in boiling water until tender.
Remove from saucepan (save the broth), cool, strip meat from bones, and cut into serving pieces.
Heat lard in a soup kettle, add ham, and cook for 5 minutes, stirring frequently.
Stir in parsley, bay leaf, and thyme and cook several minutes longer or until browned.
Measure liquor from oysters, add enough chicken broth and boiling water to make l 1/2 quarts of liquid, and pour into soup kettle.
Season with salt and red pepper pod.
Simmer for 30 minutes, then add the oysters, and simmer a few minutes until edges begin to curl.
Add the chicken.
Remove from heat and stir in file, a little at a time (if file is cooked, even simmered, it makes the gumbo stringy).