Don't miss another issue…      Subscribe

Louisiana Chicken Gumbo















Trans-fat Free


3 Lb chicken
4 tablespoons lard
butter or bacon fat
1 pound ham
1 medium onions
1 ½ teaspoons salt
1 quart water
2 cups okra
1 sprig thyme
24 each oysters
teaspoon cayenne pepper
1 tablespoon file' powder
or 3 tablespoons sassafras leaves
1 x rice


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.


* not incl. in nutrient facts

Add review




Nutrition Facts

Serving Size 322g (11.4 oz)
Amount per Serving
Calories 39623% of calories from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 143mg 48%
Sodium 1639mg 68%
Total Carbohydrate 13g 13%
Dietary Fiber 1g 6%
Sugars g
Protein 73g
Vitamin A 13% Vitamin C 36%
Calcium 5% Iron 63%
* based on a 2,000 calorie diet How is this calculated?


The Healthy Recipe

Health and nutrition news that’s easy to digest…
Grilled Low-fat chicken breast with mash and green beans

Chickens are better bred and better fed, recent study shows

A recent study conducted about chicken meat in Australia revealed some astonishing results.

Home-made chicken fingers, lower fat and sodium than take-out

Take out chicken, too much of a good thing?

Recent report shows you may want to stop eating take-out chicken and replace it with your own home-cooked chicken recipes.

Grilled Low-fat skinless chicken breast with grilled vegetables

Low-Fat Chicken Recipes Benefit Health and Speed Weight Loss

According to the United States Department of Agriculture, a century-long record of meat consumption reveals that within the past decade, chicken and beef are now available to consumers in almost equal quantity.

Chicken Udon Noodle Soup

Is it the Chicken or the Soup?

Recent study of home-made chicken soup investigates this winter cold home remedy.  Enjoying a steaming bowl of chicken soup can make a medical difference in the severity of the common cold!

Grilled Low-fat chicken breast with mash and green beans

Don’t get cheated: Water-chilled chicken breasts, the added salt and water are free!

During water-chilling, the traditional method for preparing chicken for market, multiple chickens are soaked in water and injected with a salted water solution to increase its weight.

Brown Chicken Egg and Egg Shell

Invasion of the Backyard Chicken

As Americans begin to focus more and more on making sustainable food choices and the impact that they are having on the environment, some are choosing to keep chickens in their own backyards…even in the city!

More breaking news


Add Photo

Up to 1MB in size, .jpg format


Founded in 1996.

© 2020 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335


Live Feed