4 tablespoons corn oil

4 tablespoons flour

1 green pepper, cored, seeded, and chopped

1 red onion, chopped

3 leeks, rinsed well and chopped

1 tablespoon thyme

1 clove garlic, finely chopped

1 shallot, finely chopped

1/4 pound thick ham slice, cut into matchsticks

1/4 pound skinless, boneless chicken breast, cut into matchsticks

1 quart chicken stock

2/3 cup white wine

Salt and freshly ground black pepper, to taste

1/2 cup scallions, finely chopped

1/2 cup chopped fresh parsley

Cook the rice in plenty of boiling salted water for 15 minutes. Drain it, rinse with cold water and set it aside.

In a heavy bottom frying pan slowly cook the oil and flour, stirring often, until they are browned but not burned. It will take about 30 minutes for the roux to turn dark.

Add the green pepper, onion, leeks, garlic, thyme and shallot. Stir just to combine them and cook for 7 minutes.

Add ham and chicken. Stir another 4 minutes.

Slowly add the stock, wine, salt and pepper. Bring to a boil, lower the heat, and cook, stirring occasionally, for 30 minutes or until the chicken is cooked through.

Remove from heat and stir in the scallions and parsley. Mold a teacup of rice in each soup bowl and spoon some of the gumbo over the rice. Serve at once. Serves four.