Louisiana Chicken Gumbo
butter or bacon fat
or 3 tablespoons sassafras leaves
Clean chicken and cut in pieces.
Sauté chicken in fat in heavy frying pan until browned, turning frequently.
Add ham and onion, and sauté for about 10 minutes.
Add salt and water; bring to a boil, and simmer for about 1½ hours, or until chicken is tender.
Add okra and thyme, and simmer for ½ hour longer, or until okra is tender.
Remove chicken from bone and return to stock.
Add oysters and cayenne, and cook until edges of oysters curl.
Add additional seasoning if needed.
Just before serving stir in file' or sassafras leaves.
Serve at once in hot tureen with boiled rice, or serve in hot soup bowls.