1 lg. hen (cut in frying pieces)
4 tbsp. cooking oil
1/2 c. cooking oil
1 c. plain flour
2 lg. onions, chopped
1 bell pepper, chopped
2 stalks celery, chopped
Parsley leaves, minced
1/2 c. green onion tops, chopped fine
Crushed clove of garlic
1 lb. smoked sausage, cut up, browned & drained
1 pt. raw oysters (optional)
Salt & pepper to taste
1 tbsp. file
1 bay leaf, remove from gravy before serving

Fry cut up pieces of hen in cooking oil in a large heavy skillet and drain. Use the 4 tablespoons of oil hen is fried in and add the 1/2 cup oil to it to begin the roux. Make roux as follows: Add flour to hot oil, lower heat slightly and brown flour while constantly stirring and smoothing. It should become the color of chocolate, but do not allow it to scorch. Turn heat very low before adding water, so each time until mixture has the consistency of a thin paste, then water may be added more rapidly in larger quantities. In the early stages of blending it may be necessary to lift the pan from the heat or even remove it temporarily to keep the roux creamy.

Add hen to pot and enough water to cover it. Add chopped vegetables, which have been sauteed in oil or butter, and other seasonings. Do Not add file at this time. Add sausage and simmer a long time, until hen is tender. Gumbo now should have a consistency somewhere between a thick soup and a thin gravy. Oysters and green onions may be added at this time and cooked for 10 minutes. Remove from heat and add file at this time. Serve over hot fluffy rice with potato salad and hot French bread.

P. S. If at any time your roux does not turn out to be color you like, add a little Kitchen Bouquet when it is simmering.