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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 10 |
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A Louisiana favorite! This stew is just lovely served over steamed rice. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate. Ingredients:
2 lbs chicken, cut up |
1 lb beef, diced |
1 cup okra, diced |
3 pints water |
2 dozen oysters |
salt and pepper, to taste |
1 onion, peeled and minced |
1 tablespoon butter |
1 1/2 teaspoons file powder (powdered sassafrass leaves) |
Directions:
1. Saute onion in butter until golden.
2. Place chicken and beef in a stockpot with water and cook until tender.
3. Strain, remove any bones, and replace meat and broth in stockpot.
4. Add okra and minced onions; reheat until okra is tender.
5. Add oysters with their liquor, salt and pepper to taste.
6. Add filé powder and cook just until edges of the oysters curl.
7. Serve hot.
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