2 qt. water
1 tsp. salt
1 tsp. pepper
1 c. flour
1 bay leaf
Cook chicken in water with salt and pepper added in
large pot until tender; remove from broth, debone and replace
Make a roux. Brown flour in heavy skillet in oven on
350 degrees until very brown; stir often to prevent burning. Sprinkle
a little at a time in boiling broth and chicken. Or, brown
flour in enough bacon grease or oil to be able to stir it
easily, about equal parts flour and bacon grease or oil; stir
into broth and chicken. Cook about 30 to 45 minutes on low.
Serve over rice. Sprinkle gumbo file generously over broth and
rice. Serve with crackers. Serves 5 or 6 generously.
Variations: (1) Add about 2 pounds pure pork stuffed
sausage to chicken broth; cook at least 15 minutes more on
(2) Add celery, bell pepper, tomatoes, thyme, savory and
basil to taste.
(3) Seafood Gumbo: Add any of the ingredients, shrimp
(cooked and ready to eat) and crabmeat or oysters.
(4) Add okra (sliced) and leave off gumbo file if you
(5) Use ducks and sausage or turkey wings in addition to
or in place of the chicken. Experiment and enjoy!!
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