- 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)
How to Make It
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.