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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
2 tablespoons butter or margarine |
1 (4-pound) stewing hen, cut up |
1/2 pound fully cooked ham, cut into 1/2-inch cubes |
2 large onions, chopped |
1/4 red pepper pod, seeded |
2 teaspoons creole seasoning |
1 teaspoon salt |
1/2 teaspoon garlic salt |
1 quart water |
3 (12-ounce) containers standard oysters, undrained |
filé powder |
hot cooked rice |
Directions:
1. Melt butter in a large Dutch oven; add chicken and ham. Cover and cook over medium heat 10 minutes, turning to brown all sides. Add onion, pepper, Creole seasoning, salt, and garlic salt; cook 5 minutes, stirring constantly. Add water.
2. Drain oysters, reserving oyster liquor; set oysters aside. Stir liquor into chicken mixture; bring to a boil. Reduce heat; cover and simmer 1 1/2 hours or until chicken is tender.
3. Remove chicken from broth, and cool. Bone chicken, and chop meat into bite-size pieces; discard bones. Return meat to broth. Bring to a boil. Stir in reserved oysters, and cook 3 minutes or until oyster edges begin to curl.
4. Stir in filé powder to taste just before serving. Serve gumbo over rice in individual bowls.
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