2 lbs. stewing chicken, cut into serving size pieces
1/2 c. ham, diced
1 tbsp. butter
1/4 c. onion, diced
Pinch of thyme
1/8 c. parsley, chopped
4 c. boiling water
1 bay leaf
1/2 c. okra, sliced
1/4 tsp. salt
1/4 tsp. pepper
1/2 c. shrimp, shelled & deveined
1/2 qt. stewing oysters, in liquid
1 c. cooked rice

Saute chicken and ham in butter in large soup pot until chicken is browned. Add onion, thyme and parsley, saute until onion becomes transparent. Add boiling water, bay leaf, okra, salt and pepper and bring to a boil. Lower flame and simmer for 1 hour or until the chicken is tender. Add shrimp and oysters and cook for an additional 10 minutes. Place 1/4 cup cooked rice in a bowl and pour the gumbo on top. Serves 4.