1 c. plain flour
1 c. oil
1 c. chopped green onions
1 lg. fryer, boiled and deboned
1 gallon liquid from cooked fryer
Salt, black and red pepper to taste

In iron pot, add flour and oil; cook on medium until dark brown, stirring often to keep from scorching. Add onions; cook 2-3 minutes. Add this roux to juice from fryer in large pot. Stir often until well blended. Add deboned fryer; simmer 2-3 hours. Season to taste while simmering.

Add 3 pounds shrimp, deboned chicken, fresh oysters and canned crabmeat, if desired. Just the chicken is good. Add the seafood about 30 minutes before serving. Gumbo should not be as thick as a gravy, but not real watery either, so you may need to add more water or just let simmer until a little thick.

Serve this over cooked rice. Add File' to each serving. The only File' I use is made entirely of sassafras leaves with no added spices. If desired, each person can add picante sauce to their individual serving to make the gumbo hotter in taste.