Louisiana Gumbo File Recipe

• 1 slice ham, diced
• 2 tbsp. lard
• 3 pound broiling chicken, cut up
• 4 tbsp. flour
• Salt and pepper
• 1 med. onion, coarsely minced
• 1 c. canned tomatoes
• 2 1/2 quart. water
• 1 bay leaf
• 1 tbsp. minced parsley
• 1 c. fresh okra, thinly sliced
• 24 med. oysters and liqueur
• 3 tbsp. butter
• 1/4 teaspoon thyme
• 1 sm. red pepper
• Louisiana warm pepper sauce

1. In this good Creole gumbo, okra takes the place if file.
2. Commercial file pwdr is mixed with thyme.
3. It gives a unique flavor to gumbo and thickens the mix, but it must be used sparingly.
4. Add in pwdr to gumbo only after it is completely cooked and the stove heat has been reduced.
5. Otherwise, the gumbo will become stringy and completely unpalatable.
6. The basic gumbo ingredients are ham, chicken and oysters.
7. Heat lard in a heavy pot.
8. Add in ham, minced onion and okra.
9. When lightly browned, remove from pan.
10. Roll chicken pcs in flour till nicely browned.
11. Drain chicken pcs on paper towels.
12. Put all browned ingredients in large pot.
13. Add in tomatoes with juice, water, bay leaf, parsley and red pepper.
14. Simmer till meat is tender.
15. Add in oyster, oyster juice and butter.
16. Simmer for 15 min and remove from heat.
17. After 2 or possibly 3 min, add in file pwdr and thyme slowly, stirring very well to blend.
18. Serve over rice in deep soup late with Louisiana warm pepper sauce.
19. Serves 6 to 8.
20. NOTE: 6 crabs and 1 lb.
21. shrimp can be added with meats.

ham, lard, chicken, flour, salt, onion, tomatoes, water, bay leaf, parsley, fresh okra, oysters, butter, thyme, red pepper, warm pepper

Taken from cookeatshare.com/recipes/louisiana-gumbo-file-21177 (may not work)