Title: Louisiana chicken gumbo
 Categories: Gumbo, Soups
      Yield: 6 servings
 
      3    Lbchicken
      4 tb Fat, butter or bacon fat
      1 lb Ham, diced
      1 md Onion, sliced
  1 1/2 ts Salt
      1 qt Hot water
      2 c  Sliced okra
      1    Sprig thyme
      2    Dozen oysters
   1/16 ts Cayenne
      1 tb File' -OR-
      3 tb Sassafras leaves
 
  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.