1/2 c. oil
1/2 c. flour
1 fryer or hen, cut up
2 c. onion, chopped
1 big bell pepper, chopped
4 cloves garlic, crushed
1 gallon warm water
1/2 lb. smoked sausage
File
2 tbsp. parsley flakes
4 tbsp. catsup
2 tbsp. Worcestershire sauce
Optional: Shrimp Okra Oysters 1/2 lb. ham

Roux: Pour oil into a large heavy pot over medium heat. When hot, stir in flour gradually. Lower heat. It is important to keep stirring. Turn fire down very low; cook until golden brown. Transfer to another dish.

Saute onions, peppers and smoked sausage. Transfer roux back in big pot; add chicken, smoked sausage, garlic and 2 or 3 quarts of water. If using okra, use it when you saute the other vegetables. Add parsley, garlic, catsup and Worcestershire sauce.

If using shrimp, add last 10-15 minutes. Use file after you have turned off the fire or in your bowl.