1 c. baked roux
1 fryer - 3 lb. cut up
1 lg. onion, chopped
1 med. bell pepper
Salt (to taste)
Black pepper (to taste)
Red pepper (to taste)
1/2 c. chopped green onion tops
2 tbsp. minced parsley (if desired)
Water

Place prepared roux in large deep gumbo pot. Heat slowly until warm. Add chopped onion and bell pepper to roux and saute for a few minutes. Put in chicken, add cold water to cover meat allowing about 2 inches above meat. Add salt and pepper; bring to a boil. Reduce heat to medium and cook for 1 to 1 1/2 hours, stirring occasionally. If gumbo cooks down too much, add hot water. Add onion tops and parsley if desired and cook for 10 more minutes. Add more seasoning as desired.

This recipe can be used for shrimp instead of chicken. I use up to 3 pounds of shrimp and 1 pound of crab meat.