Chicken Gumbo (file a la Creole)

Ingredients

• a table-spoonful of pork drippings
• a table-spoonful of flour
• slice an onion
• Have a chicken cut in pieces
• a quart of sliced okra
• eight cloves
• a pod of red pepper
• a bunch of sweet herbs
• Pour boiling water in to cover

Method

1. 1

   Heat pork drippings in a pot, add flour and stir until brown.

2. 2

   Fry sliced onion, then remove.

3. 3

   Fry chicken pieces until brown, then add boiling water to cover.

4. 4

   Stir in fried onion, okra, cloves, red pepper, and herbs.

5. 5

   Let boil slowly for 2 hours.

6. 6

   Stir in file before serving with boiled rice.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 311. The excerpt below is the record exactly as published.

a table- spoonful of flour and butter each ; season with salt, pepper, and a table- spoonful of minced parsley. Let come to a boil, and pour over the chickens ; garnish with curled parsley. Chicken Gumbo. See Soups. Chicken Gumbo (file a la Creole). — Put a table-spoonful of pork drippings in a pot ; when hot, add a table-spoon- ful of flour; stir until brown; slice an onion, and fry ; skim out. Have a chicken cut in pieces, put in the fat, and fry brown. Pour boiling water in to cover ; stir, and let simmer. Add the fried onion, a quart of sliced okra, eight cloves, a pod of red pepper, and a bunch of sweet herbs

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