8-10 servings

Chicken Gumbo


1 – 4 lb. chicken
1 cup oil
2 cups chopped onions
1 cup chopped celery
1 cup flour
1 ½ gallons warm water
4 cloves garlic, minced
¼ cup chopped green onion tops
¼ cup chopped parsley
Salt, black pepper, cayenne


Cut up chicken and season generously with salt, pepper, and cayenne. Fry in oil in heavy pot over medium heat until golden brown. Pour excess oil out of pot and save for roux. Add onions and celery to chicken and cook slowly in uncovered pot until vegetables are wilted.

Make roux with flour and excess oil in which the chicken was fried.

Dissolve roux in 1 ½ gallons of warm water. Add garlic. Then add the roux mixture to the chicken. Boil the combined mixture slowly in uncovered pot until chicken is tender. Add green onions, parsley, and file in last 10 minutes of cook.

Serve in soup bowls over hot Louisiana rice.