1 lg. chicken, cut up
4 tbsp. cooking oil
1 lg. onion, chopped
2 qts. heated chicken stock
1 lb. andouille
1 pt. oysters
1 minced garlic clove
1 tbsp. file powdered
Fresh thyme, if available
Salt and pepper
2 tbsp. chopped green onion
2 tbsp. minced parsley

Using a heavy bottomed pot, brown chicken slowly in oil. Remove chicken and saute the onion until soft (transparent, not browned). Return chicken to pot and any juice that has run from it along with the onions. Cover and cook on low heat for about 10 minutes. Stir occasionally. Add the heated chicken stock, parsley, green onion and garlic.

Season generously with thyme and add salt and pepper. Cook over low fire until chicken is tender. Add andouille and cook for 10 minutes. Next, add oysters, oyster water and cook 10 more minutes. Skim excess fat. Remove from fire and immediately add the file powder, stirring while adding. Serve over steamed rice.