Yield: 2 1/2 quarts
- 2 tablespoons butter or margarine
- 1 (4-pound) stewing hen, cut up
- 1/2 pound fully cooked ham, cut into 1/2-inch cubes
- 2 large onions, chopped
- 1/4 red pepper pod, seeded
- 2 teaspoons Creole seasoning
- 1 teaspoon salt
- 1/2 teaspoon garlic salt
- 1 quart water
- 3 (12-ounce) containers Standard oysters, undrained
- Filé powder
- Hot cooked rice
- Melt butter in a large Dutch oven; add chicken and ham. Cover and cook over medium heat 10 minutes, turning to brown all sides. Add onion, pepper, Creole seasoning, salt, and garlic salt; cook 5 minutes, stirring constantly. Add water.
- Drain oysters, reserving oyster liquor; set oysters aside. Stir liquor into chicken mixture; bring to a boil. Reduce heat; cover and simmer 1 1/2 hours or until chicken is tender.
- Remove chicken from broth, and cool. Bone chicken, and chop meat into bite-size pieces; discard bones. Return meat to broth. Bring to a boil. Stir in reserved oysters, and cook 3 minutes or until oyster edges begin to curl.
- Stir in filé powder to taste just before serving. Serve gumbo over rice in individual bowls.
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