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Description Edit

Makes 8 servings (about 3 quarts)

Ingredients Edit

Directions Edit

  1. Cook chicken and ham in butter in large skillet until lightly browned.
  2. Add okra, tomatoes, onion, green pepper, parsley, salt, bay leaf, pepper and water; heat to boiling.
  3. Reduce heat, cover and simmer 30 to 40 minutes, or until chicken is tender.
  4. Remove chicken from bones, but do not chop into small pieces.
  5. Return chicken to soup.
  6. Discard bay leaf.
  7. Just before serving, sprinkle file lightly over soup, stirring constantly.
  8. Ladle gumbo into bowls and top with hot rice.
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