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 into pieces

Heat fat on high heat. Add flour and stir constantly until flour is dark brown (roux). Add onion and celery. Stir until wilted, then add chicken. Add 6 cups hot water. Mix well. Season with salt and pepper. Cook until chicken is tender about 1 1/2 hours. Add chopped green pepper and parsley to gumbo 5 minutes before removing from heat. Then add file. Shrimp may be added before removing from heat. Serve with hot rice.