Chicken Veal And Oyster Gumbo

Ingredients

• 1 whole chicken, cut into pieces
• ½ lb veal, cut into pieces
• ½ lb ham, cut into pieces
• 3 tbsp tomato sauce
• 1 tbsp fat or drippings
• 2 onions, sliced
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp powdered thyme
• ¼ tsp marjoram
• Dash of cayenne pepper
• 50 oysters
• Juice from oysters
• 2 tbsp filé powder (ground sassafras)
• Flour for dredging
• 2 quarts hot water

Method

1. 1 Dredge the chicken, veal, and ham pieces in flour.
2. 2 Fry sliced onions in fat or drippings in a large pot until brown.
3. 3 Add the meat pieces and brown evenly, turning often, for about 20 minutes.
4. 4 Add 2 quarts of hot water, cover, and simmer for 2 hours.
5. 5 After 1 hour, add salt, pepper, thyme, marjoram, and tomatoes.
6. 6 When meat is tender, add oysters and their juice; cook briefly to ruffle oysters.
7. 7 Remove from heat and stir in filé powder until slightly thickened.
8. 8 Serve over boiled rice or as a chowder.