1 lg. hen, seasoned (sausage or oysters may be added, if desired)
1 lg. onion, chopped
1 bell pepper, chopped
2 cloves garlic, minced
2 stalks celery, sliced
1/2 c. green onions, sliced
1/4 c. parsley, chopped
4 tbsp. roux
4 qts. water

Dissolve roux in water over medium heat; let boil for 1/2 hour. Add cut up chicken (and sausage, if used) and chopped vegetables. Bring to a boil and then lower heat to medium and cook until chicken and vegetables are tender (about 1 1/2 hours). Add green onions and parsley and 15 minutes before done, add season to taste. Oysters should be added 10 minutes before gumbo is finished. Serve over cooked rice.

To make roux: Stir 1 cup flour with 1 cup salad oil. Heat in frying pan until desired shade of brown is achieved (like it dark brown). Stir constantly while browning to keep from burning.