Louisiana Chicken Gumbo

• 1 chicken (hen preferable)
• 6 level Tbsp. shortening
• 1/2 c. flour
• 1/2 c. chopped onions
• 3 qt. cold water
• 1 Tbsp. salt (or more if needed)
• 1/4 tsp. each black and red pepper
• 1/2 c. green onion tops
• 1/3 c. bell pepper
• 1/2 c. celery (celery may be omitted)
• 2 tsp. gumbo file

1. Clean and cut up chicken.
2. Make a roux by browning flour with shortening, stirring constantly.
3. Add chopped onions and cook 3 to 5 minutes longer, or you can add onions later after you have added water.
4. Add cold water a little at a time, making thick paste. Keep adding water to thin, using skillet to brown flour.
5. Now change to larger pot and pour thick mixture into pan.
6. Drop in chicken with salt and pepper.
7. Add sufficient water to boil 1 hour or until meat is tender, having 3-quarts of liquid when cooked. Add onion tops, parsley, bell pepper and celery.
8. Cook 15 minutes longer.
9. Turn off fire; add gumbo file.
10. Stir well.
11. Serve over cooked rice.

chicken, level, flour, onions, cold water, salt, black, green onion, bell pepper, celery, gumbo file

Taken from www.cookbooks.com/Recipe-Details.aspx?id=431880 (may not work)