2 lbs. stewing chicken, cut into serving pieces
1/2 c. ham, diced
1 tbsp. butter
1/4 c. onion, diced
Pinch of thyme
1/4 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 and deveined
1/2 qt. stewing oysters, in liquid
1 c. cooked rice

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