Ingredients
- 1 broiler fryer (about 2½ pounds), cut up
- ¼ pound smoked ham, diced
- 2 tablespoons butter or margarine
- 1 pound sliced okra
- 1 x 14½- to 16-ounce can whole peeled tomatoes, chopped
- 1 cup sliced onion
- ¾ cup chopped green pepper
- 1 tablespoon chopped fresh parsley
- 1 teaspoon salt
- 1 small bay leaf
- ¼ teaspoon ground black pepper
- 6 cups water
- 1 tablespoon gumbo filé
Make it step by step
- Cook chicken and ham in butter in large skillet until lightly browned.
- Add okra, tomatoes, onion, green pepper, parsley, salt, bay leaf, pepper and water; heat to boiling.
- Reduce heat, cover and simmer 30 to 40 minutes, or until chicken is tender.
- Remove chicken from bones, but do not chop into small pieces.
- Return chicken to soup.
- Discard bay leaf.
- Just before serving, sprinkle file lightly over soup, stirring constantly.
- Ladle gumbo into bowls and top with hot rice.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.