Instructions: Pour water into large pot. Cut chicken into serving size pieces, and brown in hot shortening. When brown, put in pot with water; add flour to the shortening, and brown very slowly. Add onion. Let cook until slightly brown and clear; add to chicken and seasonings. Cook very slowly until chicken is tender, stirring often. Add green onion tops and parsley. Cook for 10 minutes; add oysters; let cook until oysters curl. Remove from heat, add file, and stir; serve at once. To serve, place a serving of cooked rice in soup plate, add a piece of chicken, fill plate with gumbo.

Yield: 10 to 12
servings.

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