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Source: Houston Junior League Cookbook

Chicken Ham Gumbo
This gumbo is great for gumbo lovers.
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Serves: 3-4 quarts
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
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pound okra, fresh
2 tablespoons butter
Salt and pepper
2 tablespoons cooking oil
4 large chicken breast halves
2 cups ham, chooped, or 1 meaty ham hock
2 1/2 cups tomatoes, canned
1 diced onion
3 parsley sprigs, chopped
1 bay leaf, crushed

Wash, stem and cut okra into 1/2" pieces. Fry okra in butter until brown, being careful not to scorch. Season with salt and pepper. Pour cooking oil into deep soup pot. When hot, add chicken and ham; let cook about 10 minutes. Chop tomatoes and reserve juice. Add tomatoes, onion and parsley leave and boiling water. Let simmer, stirring occasionally, for about 1 hour. Remove chicken and ham, discard all skin and bones. Shred chicken and ham meat, return to gumbo. Add more salt and cayenne to taste. Serve piping hot. Freezes well.

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