1 poulet, decoupe
1 tasse d'oignons, haches
1/2 tasse de persil, haches
3/4 de tasse de farime
1/2 tasse de celeri, hache
1/2 tasse de oignons, verts, hache
Sel, poivrre, poivre rouge
3 dpisaomes d'hultres

Bone and cut up 1 chicken. Season chicken with salt, pepper and red pepper to taste. Brown chicken in pot large enough to hold 5 quarts of liquid, using 1/2 cup butter. Use 3/4 cups flour to make sauce after meat is browned. Add onion and cook until transparent. Add 1/2 cup parsley, 1/2 cup celery and 1/2 c. green onion.

Add 1 quart water, lower heat, cover and simmer (add more water if necessary.)

Add 3 dozen shrimp during last 15 minutes of cooking. Serve chicken gumbo over rice.