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

Heat fat on high heat. Add flour to hot fat and stir constantly until flour is dark brown. This brown flour-fat mixture is a roux. Add onions and celery and stir until vegetables are slightly wilted, then add chicken. Add 6 cups hot water and mix well to dissolve roux. Season with salt and pepper.

Cover utensil with tight fitting lid and bring to steaming point on high heat. Switch to lower heat and cook until chicken is tender (about 1 1/2 to 2 hours). Add chopped green pepper and parsley to gumbo 5 minutes before removing from heat. Then add gumbo file. NOTE: Do not cook after file has been added. Variations - To the chicken gumbo add 2 dozen oysters or shrimp 15 minutes before removing from heat. Serve hot with fluffy white rice. 1 1/2 c. water 1 tsp. salt

Wash rice thoroughly. Add water, salt, cover. Start rice to cooking on high heat. Let come to a rapid steam, then switch to warm or simmer and let rice cook for 30 minutes.