Gombo Filé

Name: Gombo Filé
Cuisine: United States
Ingredients: 2 tablespoons of Filé powder, rice.; 2 tablespoons of Filé powder, rice.; ½ a chilli pepper without the seeds, butter or lard, salt, pepper and cayenne; 1 large boiling chicken, a slice of lean ham or gammon; 1 large onion; 3 doz oysters (these may be omitted), a sprig of thyme, parsley; 1 large boiling chicken, a slice of lean ham or gammon; 1 large boiling chicken, a slice of lean ham or gammon; 1 bayleaf; ½ a chilli pepper without the seeds, butter or lard, salt, pepper and cayenne; 3 doz oysters (these may be omitted), a sprig of thyme, parsley; 3 doz oysters (these may be omitted), a sprig of thyme, parsley; ½ a chilli pepper without the seeds, butter or lard, salt, pepper and cayenne; ½ a chilli pepper without the seeds, butter or lard, salt, pepper and cayenne; ½ a chilli pepper without the seeds, butter or lard, salt, pepper and cayenne; ½ a chilli pepper without the seeds, butter or lard, salt, pepper and cayenne

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

Ingredients

1 large boiling chicken, a slice of lean ham or gammon
1 large

Americas
United States
Main course
Soup
Gluten-free
Spicy

Method

Divide the chicken into joints, and cut the gammon into cubes. Put them in a saucepan and brown in hot butter or lard, turning the pieces of chicken so that they will be equally browned on all sides. Chop the onion, add it to the chicken and cook till slightly brown. Then cover with 1½ quarts