Louisiana Chicken Gumbo Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3: Lbchicken,
4 tbsp: Fat, butter or bacon fat
1 lbs: Ham, diced
1 medium: Onion, sliced
1 1/2 tsp: Salt,
1 quart: Hot water,
2 cup: Sliced okra,
1 Sprig: thyme,
2: Dozen oysters,
1/16 tsp: Cayenne,
1 tbsp: File -OR-,
3 tbsp: Sassafras leaves,
Directions:
Cooked Rice
Clean chicken and cut in pieces. Saute chicken in fat in heavy
frying pan until browned, turning frequently. Add ham and onion, and
saute for about 10 minutes. Add salt and water; bring to a boil, and
simmer for about 1 1/2 hours, or until chicken is tender. Add okra
and thyme, and simmer for 1/2 hour longer, or until okra is tender.
Remove chicken from bone and return to stock. Add oysters and
cayenne, and cook until edges of oysters curl. Add additional
seasoning if needed. Just before serving stir in file or sassafras
leaves. Serve at once in hot tureen with boiled rice, or serve in hot
soup bowls.
Serves 6 to 8.
Posted by Earl Shelsby. Courtesy of Fred Peters.
Source from luhu.jp
Clean chicken and cut in pieces. Saute chicken in fat in heavy
frying pan until browned, turning frequently. Add ham and onion, and
saute for about 10 minutes. Add salt and water; bring to a boil, and
simmer for about 1 1/2 hours, or until chicken is tender. Add okra
and thyme, and simmer for 1/2 hour longer, or until okra is tender.
Remove chicken from bone and return to stock. Add oysters and
cayenne, and cook until edges of oysters curl. Add additional
seasoning if needed. Just before serving stir in file or sassafras
leaves. Serve at once in hot tureen with boiled rice, or serve in hot
soup bowls.
Serves 6 to 8.
Posted by Earl Shelsby. Courtesy of Fred Peters.
Source from luhu.jp