Chicken Gumbo

• 1 large stewing chicken, cut up
• 6 Tbsp. shortening
• 6 Tbsp. flour
• 1 large onion, chopped
• 1/4 c. celery, chopped
• 1 clove garlic, chopped
• 6 c. hot water
• 1 Tbsp. salt
• 1 Tbsp. pepper
• 1/2 c. fresh parsley, chopped
• 1/2 to 1 Tbsp. gumbo file

1. In a large heavy saucepan, brown chicken in shortening.
2. Remove and set aside.
3. Stir flour in until very brown, making a roux.
4. Add onion, celery and garlic; cook until slightly wilted.
5. Gradually add hot water until roux is well blended.
6. Add chicken and seasonings (except gumbo file).
7. Cover with a tight-fitting lid and bring to steaming point.
8. Lower heat and cook until chicken is tender, about 2 hours.
9. Add parsley 5 minutes before removing from heat.
10. Add gumbo file.
11. Serve over cooked rice.

stewing chicken, shortening, flour, onion, celery, clove garlic, hot water, salt, pepper, fresh parsley, gumbo file

Taken from www.cookbooks.com/Recipe-Details.aspx?id=37269 (may not work)