James's Whole Chicken Oysters File Gumbo
3 lb chicken cut up
Salt to taste
Freshly-ground black pepper to taste
1 tbl lard or vegetable oil
2 tbl flour
1 lrg onion chopped
2 tbl minced parsley
1/4 tsp thyme crushed
10 cup boiling water
1 x bay leaf
1/2 lb country or smoked ham cubed
1/2 tsp ground cayenne
1 qt oysters with liquid
3 cup cooked rice
2 tsp file powder
Method :
Season the chicken pieces with salt and pepper, then slowly brown them in the
lard (or oil). When brown, remove the chicken pieces, pour off all but 2
tablespoons of the oil and whisk in the flour, making a roux.
Add the chopped onions, parsley, and thyme and fry for several minutes. Pour in
the boiling water, whisking hard, then add the bay leaf, cayenne, and country
ham cubes. Bring to a boil, then turn down the heat and simmer for about an
hour, until the chicken is tender.
Pick out the chicken pieces, let cool a bit, then take off the bone - stirring
the meat back into the soup and discarding the bones and skin. Taste for
seasoning again, and add as much salt and pepper as you like.
When ready to serve, pour in the oysters with their juice and stir in the cooked
rice. Turn up the heat and continue cooking for about 3 minutes. Don't let the
oysters overcook. Remove gumbo from heat - and add file powder just before
taking to the table.
Serve hot with lots of crusty bread and butter to 6 as a meal.
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