Chicken Ham Gumbo

1 slice ham, diced
1 lg. stewing hen
2 tbsp. ham fat
1 green pepper, chopped
1 sm. onion, minced
1 sprig thyme or parsley, minced
1 No. 303 can tomatoes
2 qt. boiling water
Salt and pepper to taste
1 bay leaf

Cut up the chicken and season with salt and pepper. Heat fat in soup kettle. Add chicken and ham, cover and let simmer for 10 minutes. Then add onions, pepper and thyme, tomato. Now add the boiling water and let simmer for 2 hours. Serve in a tureen. Accompany with a bowl of hot rice.

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Cajun Country -- New Iberia, Louisiana