1 (5 lb.) hen
3 qts. water
3/4 c. oil or drippings
2 1/2 lbs. okra, cut finely
1 c. onions, chopped
1/2 c. bell pepper, chopped
1/2 c. parsley, chopped
1 (1 lb. 12 oz.) can tomatoes
Salt, pepper, cayenne, Tabasco & Worcestershire sauce
Gumbo file

The day before, boil hen slowly in 3 quarts of water that has been seasoned. Debone and reserve broth, fat removed, in hot fat. In large Dutch oven, brown okra, onions, green peppers. Add parsley and tomatoes to the browned vegetables and cook slowly for 15 to 20 minutes, stirring occasionally. Add chicken broth and simmer for 45 minutes. Add chicken and season to taste. Serve over rice and sprinkle on gumbo file just before serving.