Creole Gumbo

Submitted by CJAY8248

"From my collection of handwritten recipes 1960's."

 

• Ready In: 3hrs 30mins
• Ingredients: 13
• Yields: 1 pot of gumbo
• Serves: 12

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.