Stewed chicken Cubed Ham Water Oysters Chopped onions File powder Cayenne Minced chili pepper Salt and pepper Salt Cooked rice Cut the chicken pieces to desired serving pieces and cook in salted water until tender. Fry the ham. Fry the onions until brown in the ham fat.
Mix ham, chicken, cooked onions, and oyster juice, cover it with boiling chicken stock. Add chili pepper and the rest of the seasonings and cook for about two hours. Just before serving the soup, wet the file powder with a little soup and add it to the soup along with the oysters.
Once file is added to the soup, the soup should no longer be simmered. Keep a heap of cooked rice in each of the serving dishes and ladle gumbo on the top.
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