Makes 12 Cups
Cut into pieces and dredge with flour: 1 stewing chicken
Brown it in: 1/4 C bacon grease
Pour over it: 4 C boiling water
Simmer, uncovered until the meat falls from the bones.
Drain the stock and chop the meat.
Place in soup kettle and simmer, uncovered until vegetables are tender:
2 C skinned tomatoes
1/2 C corn
2 large red peppers
2 stalks of chopped celery
12 t salt
1/4 C diced onion
1/4 C cooked rice
5 C Water
1/4 t Thyme
1/2 tbsp File'Gumbo
1 Bay Leaf
Combine these ingredients in the soup kettle with the chicken meat and stock. Stir and simmer covered 35-40 minutes. Remove the bay leaf before serving. I also like to serve with with spoonful of white rice on top.
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