Recipe used with permission by the USA Rice Federation. For more information about rice, visit www.usarice.com.
1 broiler fryer (about 2-1/2 pounds), cut up
1/4 pound smoked ham, diced
2 tablespoons butter or margarine
1 pound sliced okra
1 14-1/2- to 16-ounce can whole peeled tomatoes, chopped
1 cup sliced onion
3/4 cup chopped green pepper
1 tablespoon chopped fresh parsley
1 teaspoon salt
1 small bay leaf
1/4 teaspoon ground black pepper
6 cups water
1 tablespoon gumbo file
4 cups hot cooked rice
Cook chicken and ham in butter in large skillet until lightly browned. Add okra, tomatoes, onion, green pepper, parsley, salt, bay leaf, pepper and water; heat to boiling. Reduce heat, cover and simmer 30 to 40 minutes, or until chicken is tender.
Remove chicken from bones, but do not chop into small pieces. Return chicken to soup. Discard bay leaf. Just before serving, sprinkle file lightly over soup, stirring constantly. Ladle gumbo into bowls and top with hot rice.