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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 4 |
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From my collection of handwritten recipes 1960's. Ingredients:
4 lbs stewing chicken |
6 cups water |
2 teaspoons salt |
1 pint oyster |
3 cups cooked ham, cubed |
1 1/2 cups chopped onions |
1 (8 ounce) can tomato sauce |
1 cup chopped okra |
1/8 teaspoon cayenne (to taste) |
3 drops bottled hot pepper sauce |
2 cups chopped tomatoes |
2 tablespoons file powder |
hot cooked rice |
Directions:
1. In dutch oven, combine chicken, water and salt; simmer until tender, about 2 hours. Cool. Cut meat in cubes. Skim fat from broth; strain broth and return to dutch oven. Drain oysters, reserving liquid; set oysters aside. Add cubed chicken, ham onion, tomato sauce, oyster liquid, okra, cayenne and hot pepper sauce to dutch oven. Bring to boiling, reduce heat and simmer 1 hour. Add oysters and chopped tomatoes; simmer 10 minutes more. Beat a moderate amount of the broth into file; return to gumbo. Do not cook further after adding file. Serve over hot cooked rice.
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