2-3 c. brown rice, cooked
1 (4 lb.) whole chicken, cut into pieces
2 c. chopped onions
1 c. chopped celery
1 c. all-purpose flour
1 1/2 gallons warm water
Gumbo file
1 c. cooking oil
4 cloves garlic, minced
1/2 c. green onion tops and parsley, chopped
Salt, black pepper, red pepper

Cut chicken and season generously with salt, black pepper and red pepper. (Remember red pepper goes a long way, use carefully.) Fry in skillet over medium until golden brown. Chicken may be rolled as well in small amount of flour, not much.

Pour excess oil out of skillet after frying chicken. Then add chopped onions and celery, cook until onions are sauteed or wilted.

Dissolve roux in 1 1/2 gallons of warm water. Add garlic. Then add chicken. Boil combined mixture until chicken is done. Serve in bowls. Just before serving, sprinkle with green onion tops, parsley and a dash of file. Serve over brown rice. (White rice can be substituted, but not as good as brown rice in flavor.)