Chicken-Andouille Gumbo - cooking recipe

Ingredients

1 large stewing chicken
1 lb. andouille, sliced in 1/4-inch slices
6 large white or yellow onions, cut fine
1 small bell pepper, chopped
1 Tbsp. chopped celery
1 Tbsp. finely chopped parsley
1 clove garlic, chopped
12 dry shrimp
salt, black pepper and red cayenne
3/4 c. all-purpose flour (for roux)
1 c. cooking oil
6 c. hot water
12 oysters

Preparation

Cut up chicken.
Wash and season with salt and pepper.
Heat 1 cup of oil in heavy skillet and fry chicken until brown.
Remove chicken and put aside.
Pour remaining oil into large, heavy pot for making roux.
After roux is made, lower heat and add all chopped ingredients, except green onions, garlic and parsley. Cover and simmer until onions are clear, stirring occasionally. Add sliced andouille and chicken to roux mixture.
Cover and let simmer about 1/2 hour.
Stir often during this process.
Keep heat low through this point.
Add water, garlic, parsley and green onions.
You may increase heat until mixture begins to boil.
Now lower heat to simmer; cover and cook 1 1/2 hours to 2 hours or until chicken is tender.
This has a lot of liquid and is served over rice, over which 1/4 teaspoon file has been sprinkled.
Makes enough rice for 6 people.