|Water||1 1⁄2 Quart|
|Tomato||1⁄2 , cut into small pieces|
|Ham slice||1 Large|
|Thyme sprigs/1 teaspoon powdered thyme||3|
|File powder||1 Tablespoon|
Clean and cut the chicken into small pieces.
Sprinkle with salt and pepper.
Cut the ham in small pieces.
Put the lard and some of the chicken fat into a saucepan or soup kettle; add the ham and fry for about 5 minutes.
Remove from the fat, then fry the chicken, browning it on both sides but not cooking it.
Take chicken from hot fat as it browns.
Add flour to hot fat and make a roux (a thick brown sauce) by stirring constantly to keep from burning.
Let brown; add the onion, chopped fine, and let brown to a golden color.
Add tomato and let cook for a few minutes; add the boiling water gradually, stirring well.
Add the ham, chicken, bay leaf, thyme (tied with a white thread), pepper, and salt.
Set on a slow fire and cook until the meat is almost tender; then add oysters, which have been washed in cold water to remove all particles of shell, the oyster water, which has been strained, the chopped parsley and butter.
Continue cooking for about 15 minutes longer.
Add the file powder slowly, stirring well.