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Chicken Gumbo File

American.Kitchen's picture
Ingredients
  Chicken 4 Pound
  Oysters in liquor 1 1⁄2 Dozen
  Lard 1 Tablespoon
  Salt To Taste
  Lean ham 1⁄2 Pound, diced
  Pepper pod 1⁄4
  Chopped parsley 2 Tablespoon
  File powder 2 Tablespoon
  Boiled rice 1 Cup (16 tbs)
  Bay leaf 1 , crumbled
  Thyme sprig 1 Small
Directions

Cook chicken in boiling water until tender.
Remove from saucepan (save the broth), cool, strip meat from bones, and cut into serving pieces.
Set aside.
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).

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Dish: 
Soup
Ingredient: 
Chicken

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