Or do you want to take another look at the homepage MENU?
Or do you want to SEARCH for something specific?
Chicken Gumbo Filé Soup
Tangy with sassafras; full of the rich, complementary flavors of chicken and country ham; and positively bursting with juicy oysters--what more could anyone want? Betty Bordenave sent me this recipe, which she adapts from an Entergy Corporation cookbook called "From Woodstoves to Microwaves." With her permission, I've adapted it a little bit more, taking the chicken off the bone (which she personally would never do) and stirring the rice in with the oysters to make it more of a soup. Betty cautions that, just as the "old-timers" warn, "filé" should be added just before eating--if you cook filé in the gumbo "it gets stringy, bitter and yukkie!" But this recipe? It's terrific--serve hot to 6 as a meal.
When ready to serve, pour in the oysters with their juice and stir in the cooked rice. Turn up the heat and continue cooking for about 3 minutes. Don't let the oysters overcook. Remove gumbo from heat--and add filé powder just before taking to the table.
Serve with lots of crusty bread and butter.