1 fryer, cut up, salted & peppered
3/4 lb. Polish sausage, cut 1/3" pieces
1 pt. oysters
1 c. uncooked shrimp, peeled & deveined
1/2 c. cut up green onions
1/2 c. chopped bell peppers
1/2 c. chopped parsley
1 clove garlic, minced
1/4 c. chopped white onion
1/4 tsp. red pepper
Roux

Start with roux: In Dutch oven heat 1/4 cup oil and add 1/2 cup flour. Stir continuously until mixture is dark brown. Remove from heat. Add quickly: fryer, sausage and white onion. Stir, add water covering chicken 1" above. Return to heat for 30 minutes. Add remaining ingredients. Taste, add more seasoning if necessary. Liquid should be soupy. Serve hot over rice. Optional but Cajuns insist on Gumbo File sprinkled on each serving, found in spices.