Creole Gumbo

• 4 lbs stewing chicken
• 6 cups water
• 2 teaspoons salt
• 1 pint oyster
• 3 cups cooked ham, cubed
• 1 12 cups chopped onions
• 1 (8 ounce) can tomato sauce
• 1 cup chopped okra
• 18 teaspoon cayenne (to taste)
• 3 drops bottled hot pepper sauce
• 2 cups chopped tomatoes
• 2 tablespoons file powder
• hot cooked rice

1. In dutch oven, combine chicken, water and salt; simmer until tender, about 2 hours.
2. Cool.
3. Cut meat in cubes.
4. Skim fat from broth; strain broth and return to dutch oven.
5. Drain oysters, reserving liquid; set oysters aside.
6. Add cubed chicken, ham onion, tomato sauce, oyster liquid, okra, cayenne and hot pepper sauce to dutch oven.
7. Bring to boiling, reduce heat and simmer 1 hour.
8. Add oysters and chopped tomatoes; simmer 10 minutes more.
9. Beat a moderate amount of the broth into file; return to gumbo.
10. Do not cook further after adding file.
11. Serve over hot cooked rice.

stewing chicken, water, salt, oyster, cooked ham, onions, tomato sauce, okra, cayenne, drops, tomatoes, file powder, rice

Taken from www.food.com/recipe/creole-gumbo-408565 (may not work)