Gumbo Filé

Oxmoor House
about 3 quarts


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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 filé (optional)


Sprinkle salt and pepper over chicken pieces. Brown chicken and ham in butter in a large Dutch oven. Set aside.

Drain oysters; add water to oyster liquid to measure 2 quarts. Refrigerate oysters.

Combine oyster water and next 8 ingredients, stirring well; add to Dutch oven. Simmer 1 1/2 hours or until chicken is tender.

Remove chicken from broth; bone, and cut into bite-size pieces. Return chicken to broth. Cool; cover and refrigerate overnight.

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 filé to each serving, if a thicker gumbo is desired.

Created date

February 2010