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Louisiana chicken gumbo
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| Artist: |
_ |
| Categories: |
Chicken, Creole & Cajun, Exotic, Gumbos & Stews, Louisiana, Poultry, Soups & Stews, Southern |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 3
| | Lbchicken | | 4
| tbsp | Fat, butter or bacon fat | | 1
| lbs | Ham, diced | | 1
| med | Onion, sliced | | 1 1/2
| tsp | Salt | | 1
| quart | Hot water | | 2
| cup | Sliced okra | | 1
| | Sprig thyme | | 2
| | Dozen oysters | | 1/5
| tsp | Cayenne | | 1
| tbsp | File' -OR- | | 3
| tbsp | Sassafras leaves |
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Procedures:
| 1 | Cooked rice clean chicken and cut in pieces. | | 2 | Saute chicken in fat in heavy frying pan until browned, turning frequently. | | 3 | Add ham and onion, and saute for about 10 minutes. | | 4 | Add salt and water; bring to a boil, and simmer for about 1 ?hours, or until chicken is tender. | | 5 | Add okra and thyme, and simmer for ?hour longer, or until okra is tender. | | 6 | Remove chicken from bone and return to stock. | | 7 | Add oysters and cayenne, and cook until edges of oysters curl. | | 8 | Add additional seasoning if needed. | | 9 | Just before serving stir in file" or sassafras leaves. | | 10 | Serve at once in hot tureen with boiled rice, or serve in hot soup bowls. | | 11 | Serves 6 to 8 |
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