Chicken And Oyster Gumbo

• 1 (3 1/2- to 4-pound) broiler-fryer, cut up and skinned
• 1/3 cup shortening
• 1/2 cup all-purpose flour
• 1 large onion, chopped
• 3 quarts water
• 1 to 1 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 1/8 teaspoon red pepper
• 1/2 cup chopped green onion tops
• 1/3 cup chopped fresh parsley
• 3 (12-ounce) containers fresh select oysters, drained
• 2 teaspoons file powder, (optional)
• Hot cooked rice

1. Brown chicken in hot shortening in a large Dutch oven. Remove from Dutch oven; drain well, reserving shortening in Dutch oven.
2. Add flour to hot shortening; cook over medium heat, stirring constantly, 10 minutes or until roux is the color of a copper penny. Add chopped onion; cover, and cook 10 minutes.
3. Gradually add water to roux, stirring until well blended. Stir in chicken, salt, and pepper. Simmer, uncovered, 1 1/2 hours, stirring occasionally.
4. Add green onion tops and parsley; simmer 10 minutes. Stir in oysters, and simmer an additional 5 minutes. Remove from heat; stir in file powder to thicken gumbo, if desired. Serve gumbo over rice.

shortening, allpurpose, onion, water, salt, pepper, red pepper, green onion, parsley, oysters, filue powder, rice

Taken from www.myrecipes.com/recipe/chicken-oyster-gumbo (may not work)