Gumbo Filé

Name: Gumbo Filé
Ingredients: 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 (2 1/2- to 3-pound) broiler-fryer, cut up; 3/4 cup country ham, diced; 2 tablespoons butter or margarine, melted; 2 (12-ounce) cans fresh oysters, undrained; 1 large onion, chopped; 1/2 teaspoon chopped fresh parsley; 1 bay leaf; 1/2 whole red pepper pod; 1/4 teaspoon salt; 1/4 teaspoon ground red pepper; 1/4 teaspoon ground thyme; 1/4 teaspoon pepper; Hot cooked rice; Gumbo file (optional)

16 ingredients

5 steps

Ingredients

1/2 teaspoon salt
1/2 teaspoon pepper
1 (2 1/2- to 3-pound) broiler-fryer, cut up
3/4 cup country ham, diced
2 tablespoons butter or margarine, melted
2 (12-ounce) cans fresh oysters, undrained
1 large onion, chopped
1/2 teaspoon chopped fresh parsley
1 bay leaf
1/2 whole red pepper pod
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1/4 teaspoon ground thyme
1/4 teaspoon pepper
Hot cooked rice
Gumbo file (optional)

Directions

1

Sprinkle salt and pepper over chicken pieces. Brown chicken and ham in butter in a large Dutch oven. Set aside.
2

Drain oysters; add water to oyster liquid to measure 2 quarts. Refrigerate oysters.
3

Combine oyster water and next 8 ingredients, stirring well; add to Dutch oven. Simmer 1 1/2 hours or until chicken is tender.
4

Remove chicken from broth; bone, and cut into bite-size pieces. Return chicken to broth. Cool; cover and refrigerate overnight.
5

Skim fat from cold gumbo, and bring to a boil; reduce heat, and add oysters. Heat thoroughly and serve over rice. Add a small amount of file to each serving, if a thicker gumbo is desired.