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 sauté 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.

CHICKEN AND FISH GUMBO

This recipe was on a very old almost crumbly newspaper clipping. I have no idea of its origins. Also, I do not eat chicken of fish, so I have never made itl

2 tbsp vegetable oil
3 lbs chicken pieces
1 cup chopped onion
2 garlic cloves, minced
1/3 cup flour
1 1/2 cups water
1/2 cup unsalted chicken broth
2 1/2 tsp thyme leaves, crushed
1/2 lb fresh mushrooms, sliced
2 green bell peppers, chopped
4 tsp lemon juice
1 1/2 lbs cod fillets, cut into 1-inch pieces
1 lb tomatoes, chopped
1 1/2 tbsp Worcestershire sauce
1 1/2 tsp paprika
Fluffy cooked rice

In a large saucepot, heat oil until hot. Add chicken and brown on all sides. Remove chicken from pot. Put onion and garlic in pot; saute until tender, about three minutes. Add flour; cook and stir until well blended. Gradually add water and chicken broth, stirring frequently, until thickened; about two minutes. Return chicken to the pot along with the thyme; bring to a boil. Cover pan and reduce heat to simmer. Simmer until chicken is almost tender, about 45 minutes. Add mushrooms, bell pepper and lemon juice; continue to simmer, covered, for ten minutes. Add fish, tomatoes, Worcestershire sauce and paprika; continue to simmer, covered, until chicken, fish, and vegetables are tender; about five minutes. Serve over rice.

Yields about 8 servings.

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