1 chicken (or its equivalent in parts)
Salt & pepper
1/2 c. oil
6 tbsp. flour
2 lg. onions, chopped
1 c. chopped celery
1 bell pepper, chopped
4 cloves garlic, minced
2 1/2 qts. water
1 1/2 lbs. shrimp, peeled
Tabasco to taste
1/2 c. chopped parsley
1 bunch green onions, chopped
1 doz. oysters & their water
File powder

If you are using a whole chicken, cut into serving portions. Season the chicken parts with salt and pepper. In a heavy pot heat the oil and fry the chicken until golden brown. Remove chicken from the pot, add flour to the hot oil, and let it cook, stirring constantly until the roux is dark brown. Stir in the onions, celery and bell peppers and saute for 5 minutes.

Add the garlic and cook for 1 minute longer. Slowly add half the water, simmer, put the chicken back in the pot, and cook slowly until it begins to get tender. Add the shrimp and the rest of the water and let simmer for 15 minutes. Season to taste with salt, pepper and a few drops of Tabasco. Add the parsley and green onions, cook for 5 more minutes and add the oysters and oyster water. Cook for 5 more minutes and the gumbo is ready. Serve over hot rice and add a pinch or two of file powder to each plateful. Will serve 6 to 8 diners.