LOUISIANA CHICKEN GUMBO

1 small 3-lb fowl

4 tablespoons fat, butter or bacon fat

1 (1-lb) thick slice ham, diced

1 medium onion, sliced

1 1/2 teaspoon salt

1 quart hot water

2 cups sliced okra

1 sprig thyme

2 dozen oysters

1/16 teaspoon cayenne

1 tablespoon file' or 3 tablespoons sassafras leaves

Clean chicken and cut into pieces. Sauté chicken in fat in heavy frying pan until browned, turning frequently. Add ham and onion, and saute about 10 minutes. Add salt and water; bring to a boil, and simmer about 1 1/2 hours, or until chicken is tender. Add okra and thyme, and simmer 1/2 hour longer. or until okra is tender. Remove chicken from the bone and return to stock. Add oysters and cayenne, and cook until edges of oysters curl. Add additional seasoning if needed. Just before serving stir in file' or sassafras leaves. Serve at once in hot tureen with boiled rice, or serve in hot soup bowls. Makes 6 to 8 servings.

file photo for reference only

This is an old Gone With the Wind era recipe.