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“From my collection of handwritten recipes 1960's.”
READY IN:
3hrs 30mins
SERVES:
12
YIELD:
1 pot of gumbo
UNITS:
US

Ingredients Nutrition

Directions

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

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