1 lg. hen, cleaned and cut up
1/2 lb. andouille, cut into 1/2 inch wheels
3 tbsp. flour
3 tbsp. cooking oil or shortening
1 lg. onion, finely chopped
1/2 medium bell pepper, finely chopped
1 stalk celery, finely chopped
36 oysters with their liquar
2 qts. boiling water
6 sprigs parsley, finely chopped
6 pods garlic, finely chopped

Season chicken with salt and Louisiana ground red pepper. Put oil or shortening into a Dutch oven or deep pot and when warm, add flour to make a roux. When roux is a reddish-brown color, add chicken and andouille; fry for about half an hour, stirring often to prevent sticking or burning. Add onion, pepper, celery, and garlic; put lid on. Let simmer until onions are well wilted, stirring often.

Add oyster liquar and boiling water. Let boil until chicken is ready to serve. Add oysters about 10 to 15 minutes before cooking is complete. When ready to serve, bring to a boil and add 2 tablespoons of file. Serve, with or without rice with a sprinkling of chopped parsley.

Gumbo is a meal in itself when served with a green salad.