1 slice ham, diced
2 tbsp. lard
3 lb. broiling chicken, cut up
4 tbsp. flour
Salt and pepper
1 med. onion, coarsely chopped
1 c. canned tomatoes
2 1/2 qt. water
1 bay leaf
1 tbsp. chopped parsley
1 c. fresh okra, thinly sliced
24 med. oysters and liqueur
3 tbsp. butter
1/4 tsp. thyme
1 sm. red pepper
Louisiana hot pepper sauce

In this good Creole gumbo, okra takes the place if file. Commercial file powder is mixed with thyme. It gives a unique flavor to gumbo and thickens the mixture, but it must be used sparingly. Add powder to gumbo only after it is completely cooked and the stove heat has been reduced. Otherwise, the gumbo will become stringy and completely unpalatable. The basic gumbo ingredients are ham, chicken and oysters.

Melt lard in a heavy pot. Add ham, chopped onion and okra. When lightly browned, remove from pan. Roll chicken pieces in flour until nicely browned. Drain chicken pieces on paper towels. Put all browned ingredients in large pot. Add tomatoes with juice, water, bay leaf, parsley and red pepper. Simmer until meat is tender.

Add oyster, oyster juice and butter. Simmer for 15 minutes and remove from heat. After 2 or 3 minutes, add file powder and thyme slowly, stirring very well to blend. Serve over rice in deep soup late with Louisiana hot pepper sauce.

Serves 6 to 8.

NOTE: 6 crabs and 1 pound shrimp can be added with meats.