6 tbsp. shortening
6 tbsp. flour
6 c. hot water
1 onion, minced
1/4 c. diced celery
1 green pepper, chopped
1/2 c. parsley
2 tsp. salt
2 tsp. black pepper
1/2 tsp. gumbo file
1 chicken, cut in serving pieces

Heat fat on high. Add flour to hot fat and stir constantly until flour is dark brown, but not burned. (This is a roux.) Add onions and celery and stir until slightly wilted. Then add chicken. Add 6 cups hot water and mix well to dissolve roux. Season with salt and pepper. Cover with tight fitting lid and set on low heat and cook until chicken is done (about 1 1/2 to 2 hours). Add green pepper and parsley 5 minutes before removing from heat, then add gumbo file. Note: Do not cook after file has been added. Variations: Add two dozen oysters or shrimp 15 minutes before removing from heat. Serve with rice.