Gumbo Filé

• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 (2 1/2- to 3-pound) broiler-fryer, cut up
• 3/4 cup country ham, diced
• 2 tablespoons butter or margarine, melted
• 2 (12-ounce) cans fresh oysters, undrained
• 1 large onion, chopped
• 1/2 teaspoon chopped fresh parsley
• 1 bay leaf
• 1/2 whole red pepper pod
• 1/4 teaspoon salt
• 1/4 teaspoon ground red pepper
• 1/4 teaspoon ground thyme
• 1/4 teaspoon pepper
• Hot cooked rice
• Gumbo file (optional)

1. Sprinkle salt and pepper over chicken pieces. Brown chicken and ham in butter in a large Dutch oven. Set aside.
2. Drain oysters; add water to oyster liquid to measure 2 quarts. Refrigerate oysters.
3. Combine oyster water and next 8 ingredients, stirring well; add to Dutch oven. Simmer 1 1/2 hours or until chicken is tender.
4. Remove chicken from broth; bone, and cut into bite-size pieces. Return chicken to broth. Cool; cover and refrigerate overnight.
5. Skim fat from cold gumbo, and bring to a boil; reduce heat, and add oysters. Heat thoroughly and serve over rice. Add a small amount of file to each serving, if a thicker gumbo is desired.

salt, pepper, country ham, butter, fresh oysters, onion, parsley, bay leaf, red pepper, salt, ground red pepper, ground thyme, pepper, rice, gumbo

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