6 tbsp. shortening
6 tbsp. flour
1 onion, chopped
1/4 c. celery, chopped
1 med. green pepper, chopped
1/2 c. parsley, minced
1/2 c. green onions, chopped
2 tbsp. salt
2 tsp. black pepper
1/2 tsp. gumbo file'
1 hen, cut in serving pieces

Heat shortening to high heat. Add flour and stir constantly until flour turns dark brown. This is the roux. Add the chopped onions, bell pepper and celery and stir until vegetables are slightly wilted. Add chicken and 6 cups hot water. Stir to dissolve roux. Season with salt and pepper. Cook on high heat until a rolling boil is reached, then lower heat and simmer until chicken is tender (about 1 1/2 to 2 hours).