2 fryers, cut up (3 lb. each)
1 c. bacon drippings or vegetable oil
1 c. flour
2 lg. onions, chopped fine
1 bell pepper, chopped fine
2 ribs celery, chopped fine
1 qt. oysters
2 bunches green onions, chopped fine (keep bottoms & tops separated)
1/4 bunch parsley, chopped fine
Salt & black pepper to taste
1 whole dried cayenne pepper
File
Cooked rice

In a heavy iron pot, fry chicken in oil until slightly brown; just enough to seal in the juices. Remove chicken. Reduce heat. Add flour to the oil and stir constantly for about 40-45 minutes. This is the roux. Stir until roux is dark brown; just before burning. (If roux burns, start over with the oil and flour.)

To roux, add all the chopped vegetables except the parsley and onion tops. Stir thoroughly. Add 2 quarts of hot water. Stir thoroughly. Then add chicken, salt, black pepper and whole dried cayenne. Use red pepper to taste if whole dried cayenne is not available. Add another quart of hot water. Cook 2 hours or more on low heat until chicken is tender. Add oysters, parsley and green onion tops. Cook another 15 minutes. Place heat on warm if it is to be served later. Serve over 1/2 cup cooked rice in soup bowls. Add about 1/4 teaspoon file to each bowl.