Chicken Gumbo And Rice

• 4 c. hot, cooked rice
• 1 large stewing chicken
• 1 green pepper, chopped
• 1 sprig parsley, minced
• 4 okra pods, sliced
• 1 bay leaf
• 1 slice ham, diced
• 1 small onion, minced
• 2 Tbsp. ham fat
• 1 (No. 2) can tomatoes
• 3 qt. boiling water
• salt and pepper to taste

1. Cut up the chicken and season with salt and pepper.
2. Heat fat in soup kettle.
3. Add chicken and ham; cover tightly and let simmer for 10 minutes.
4. Add onion, green pepper, parsley, tomatoes and okra.
5. Now, add boiling water and let simmer for 2 hours.
6. Serve in a tureen.
7. Accompany with a bowl of rice.
8. Or serve in soup bowls with a mound of rice.
9. Crabs, oysters or shrimp may be substituted for the chicken.

rice, stewing chicken, green pepper, parsley, okra pods, bay leaf, ham, onion, ham fat, tomatoes, boiling water, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=295640 (may not work)