New Orleans Gumbo
|Stewing chicken||2 Pound, cut into serving sized pieces|
|Ham||1⁄2 Cup (8 tbs), diced|
|Onion||1⁄4 Cup (4 tbs), diced|
|Parsley||1⁄8 Cup (2 tbs), chopped|
|Boiling water||4 Cup (64 tbs)|
|Okra||1⁄2 Cup (8 tbs), sliced|
|Shrimp||1⁄2 Cup (8 tbs), shelled and deveined|
|Stewing oysters||1⁄2 Quart (In Liquid)|
|Cooked rice||1 Cup (16 tbs)|
1) Saute the chicken, ham, and butter in a large soup pot until the chicken browned. Add the onion, thyme, and parsley. Saute until the onion becomes transparent. Add the boiling water, bay leaf, okra, salt, and pepper and bring to a boil.
2) Lower flame and simmer and cook for 1 hour or until the chicken is tender.
3) Add the shrimp and the oysters and cook for an additional 10 minutes. Place 1/4 cup cooked rice in a bowl and pour the gumbo on top.