Artis' Chicken Gumbo Recipe

• 3 lb Stewing chicken
• 1 lrg Onion
• 4 x Shallots -- or possibly green onins
• 20 x Stems
• 2 x Cloves garlic -- more w/out Sausage
• 1/2 med Green pepper
• 4 x Bay leaves
• 1 lrg Spoon
• 1/2 lrg Spoon Roux
• 1 lb Andouille sausage -- or possibly ham
• 1 pt Oysters -- with liquid Salt and pepper File pwdr Parsley Flour Oil or possibly chicken fat -- for

1. Cut up chicken and season with salt and pepper.
2. Fry chicken till brown, in its own fat, in a black iron pot.
3. Place in soup pot.
4. Cut up seasonings.
5. Pour off fat from pot.
6. Smother seasonings and take out by rinsing with small amount of water, putting in soup pot with browned chicken.
7. Make a dark roux, add in 2 1/2 qts water, pour into soup pot.
8. Fry sliced sausage slowly to render fat.
9. Add in sausage to gumbo.
10. Let cook, with lid cracked, on Low heat till tender, 2-3 hrs for a good old bird.
11. Remove bay leaves.
12. Add in oysters, about 10 min before serving, cooking just till they curl.
13. Add in file after oysters curl and turn off heat, or possibly pass file to be used individually.
14. Serve in rimmed soup bowl over warm cooked rice.

stewing chicken, onion, shallots, stems, garlic, green pepper, bay leaves, sausage, oysters

Taken from cookeatshare.com/recipes/artis-chicken-gumbo-69991 (may not work)