2 1/2 to 3 lbs. chicken
2 bay leaves
1 rib of celery
Salt & pepper to taste

In a large kettle, cover chicken with water and boil until tender. Remove meat from bones and cut into bite size pieces. Return to broth. In a heavy skillet brown 1/2 cup flour in 2 tablespoons of oil. Add 1 cup chopped celery, 2 cups chopped okra and saute slowly until onion is transparent. Then add to chicken and broth along with garlic to taste. Simmer gently until vegetables are done. Add 1/2 pint of oysters and or shrimp and cook another 5 minutes. Serve over rice and pass gumbo file for each to add, if desired. Okra may be omitted if desired. Serves 8 and will freeze well.