| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Soup | 10 | Servings | |
INGREDIENTS
| 12 | c | Water |
| 1 | (3-5 pound) chicken | |
| 1/3 | c | Shortening |
| 1/2 | c | All-purpose flour |
| 1 | lg | Onion; chopped |
| Salt; black and red pepper | ||
| 1/2 | c | Chopped green onion tops |
| 1/3 | c | Chopped parsley |
| 3 | Dozen oysters | |
| 1 | tb | Fil. |
| Cooked rice |
INSTRUCTIONS
Pour water into large pot. Cut chicken into serving size pieces, and brown in hot shortening. When brown, put in pot with water; add flour to the shortening, and brown very slowly. Add onion. Let cook until slightly brown and clear; add to chicken and seasonings. Cook very slowly until chicken is tender, stirring often. Add green onion tops and parsley. Cook for 10 minutes; add oysters; let cook until oysters curl. Remove from heat, add fil., and stir; serve at once. To serve, place a serving of cooked rice in soup plate, add a piece of chicken, fill plate with gumbo. Yield: 10 to 12 servings. From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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