Gumbo File

• 4 lbs stewing chicken
• 2 quarts water
• 12 lb ham, cubed
• 2 onions, peeled and chopped
• 1 pint oyster, juice reserved
• salt (to taste)
• pepper (to taste)
• cayenne (to taste)
• 12 chili pepper, seeded and minced (optional)
• 2 tablespoons file powder
• 2 cups rice, cooked

1. Cut chicken in serving portions and simmer in salted water until tender.
2. Remove bones and cut meat into cubes.
3. Fry ham.
4. Brown onions in ham fat.
5. Combine chicken, ham, cooked onions and oyster juice; cover with boiling chicken stock.
6. Add seasonings and chili pepper; simmer for two hours.
7. About ten minutes before serving moisten file powder with a little of the soup; add to soup along with the oysters.
8. Do not cook after adding file.
9. Place a mound of cooked rice in each soup dish and ladle gumbo over the top.

stewing chicken, water, ham, onions, oyster, salt, pepper, cayenne, chili pepper, file powder, rice

Taken from www.food.com/recipe/gumbo-fil-255502 (may not work)