Chicken Gumbo
- 1 5-pound Chicken
- 2 slices ham, diced
- 2 tablespoons butter
- 1 large onion
- 1 bay leaf
- 1/2 red pepper pod
- 1 tablespoon chopped parsley
- 1/2 teaspoon thyme
- 4 1/2 quarts boiling water
- 1 tablespoon file
Disjoint chicken, put in large pot with ham, simmer in butter until nicely browned. Add seasonings (except file), cook all together over slow fire for approximately ten minutes (be patient, you rascal). Stir carefully to prevent burning. Add water, simmer for 2 1/2 hours, keeping lid on to prevent evaporation. The add slowly 1 tablespoon file, and mix through and through. Be careful not to warm the gumbo after the file has been added. Serve with dry boiled rice. (File is powdered young sassafras).
Submitted by May 24, 2009
14 min
70 min
84 min