Recipe - Artis Chicken Gumbo

3 pound Stewing chicken
1 lg Onion
4 Shallots or green onins
20 Stems
2 Cloves garlic more w/out
Sausage
One half md Green pepper
4 Bay leaves
1 lg Spoon
One half lg Spoon
Roux
1 pound Andouille sausage or ham
1 pt Oysters with liquid
Salt and pepper
File powder
Parsley
Flour
Oil or chicken fat for

Cut up chicken and season with salt and pepper. Fry chicken until brown, in
its own fat, in a black iron pot. Place in soup pot. Cut up seasonings.
Pour off fat from pot. Smother seasonings and take out by rinsing with
small amount of water, putting in soup pot with browned chicken. Make a
dark roux, add 2 One half quarts water, pour into soup pot. Fry cut or sliced up sausage
slowly to render fat. Add sausage to gumbo. Let cook, with lid cracked, on
Low heat until tender, 23 hours for a good old bird. Remove bay leaves.
Add oysters, about 10 minutes before serving, cooking just until they curl.
Add file after oysters curl and turn off heat, or pass file to be used
individually. Serve in rimmed soup bowl over hot cooked rice.

Recipe By : DDMmom/AOL

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip