Chicken Gumbo

• 1 (4 lb.) frying chicken
• 4 Tbsp. bacon drippings or oil
• 5 Tbsp. flour
• 2 cloves garlic, minced
• 1 large onion, chopped
• salt and pepper to taste
• 1/4 tsp. cayenne pepper
• 1 lb. fresh link pork sausage or cocktail sausage or 1 pt. oysters or crab claws
• 5 shallots, chopped
• 1/4 c. chopped parsley
• 1 Tbsp. file
• hot, cooked rice

1. Brown chicken lightly in 2 tablespoons bacon drippings in deep Dutch oven; remove excess fat.
2. Add about 3 quarts of hot, salted water.
3. Simmer chicken until just tender.
4. Pour remaining bacon drippings into skillet; add flour.
5. Cook over low heat, stirring constantly, until golden brown.
6. Add onion and garlic to roux (dark brown flour mixture for gravy); cook over low heat for about 5 minutes or until onion is wilted.
7. Add roux to chicken mixture gradually, stirring constantly.
8. Add salt, pepper and cayenne pepper.
9. Cook for 45 minutes or until chicken is tender.
10. Brown sausage lightly in skillet; drain.
11. Add shallots and parsley; stir into gumbo.
12. (Raw oysters and liquid from oysters may be added instead of sausage; cook long enough for oysters to get done.) Remove from heat.
13. Add file, stirring well.
14. Let stand, covered, for 10 minutes.
15. Serve in soup bowls; spoon desired amount of rice into each bowl.
16. Yields 8 servings.

chicken, bacon, flour, garlic, onion, salt, cayenne pepper, fresh link pork sausage, shallots, parsley, file

Taken from www.cookbooks.com/Recipe-Details.aspx?id=367239 (may not work)