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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 filé (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 filé to each serving, if a thicker gumbo is desired.
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