A gumbo, whether made with chicken or fish or anything else, must begin with a roux (gravy) and it muse end with a generous sprinkling of gumbo file. Any deviation of this simple rule means that you have made a soup or a stew of some kind, but not a gumbo.

To make a good roux requires your undivided attention for at least 1/2 hour. Place the quantity of shortening called for in a heavy iron or thick aluminum skillet. Heat to medium hot over medium flame. Add flour a little at a time and stir continuously over low flame. When the mixture of flour and shortening is a deep golden tan or medium brown, lower the flame and add the ingredients to be sauteed. Now your basic roux is completed. At this point you will add chicken or you will use tomatoes (never paste or sauce) and seafood. One good thing about gumbo is that you can throw in everything but the kitchen sink. 6 tbsp. flour 1 med. onion, chopped 1 lg. green pepper, chopped Chopped celery, onion tops & parsley 1/2 c. shortening 9 c. hot water Salt & pepper to taste Splash of Tabasco sauce Bay leaf & thyme 1 tsp. gumbo file (or to taste)

Place chicken in heavy pot, with salt, pepper and any favorite broth ingredients you prefer, cover with water and simmer until tender. Bone chicken and reserve broth for later.

Make your roux as indicated above. Add onions, pepper and celery and stir until soft. Place your boned chicken in the pot and add the broth; let simmer slowly. Season to taste. Gumbo should be allowed to simmer at least 2 hours. About 1/2 hour before serving, add finely cut onion tops and parsley. The gumbo file can be put into the gumbo either shortly before serving, and/or a pinch can be put into each place when served. Serve over steamed rice.