Louisiana Chicken File Gumbo - cooking recipe

Ingredients

1 (4 lb) hen or (4 lb) fryer, dressed and cut into serving pieces
2 teaspoons salt (or to taste)
3/4 teaspoon dried thyme
1/2 teaspoon pepper
1/2 teaspoon cayenne pepper (or to taste)
3/4 cup peanut oil or 3/4 cup vegetable oil
1 1/2 onions, chopped
1 1/2 cups celery, chopped (4 1/2 stalks)
6 garlic cloves, minced
3/4 cup flour
2 1/4 teaspoons creole seasoning
1 1/2 gallons water (warm)
4 -5 cups cooked rice
1/2 cup fresh parsley, chopped (or mix of parsley and chopped shallots)
2 tablespoons gumbo file

Preparation

Season chicken with salt, thyme, pepper, and cayenne.
In an iron soup pot, heat oil over medium high heat until hot, then fry chicken until golden brown.
Pour excess oil out of pot, and reserve for roux.
Add onions, celery, and garlic to the pot with the chicken, and cook, uncovered, over low heat until onions are wilted.
Season flour with Creole seasoning.
In a heavy iron pot, heat the reserved oil over medium heat to make roux.
When oil is hot, stir flour in gradually.
Lower heat to very low, and cook to desired darkness - golden brown to chocolate brown, stirring constantly (It is VERY important that you continue stirring constantly).
Pour excess oil off the top to prevent the gumbo from being too rich.
Slowly stir in water, dissolving roux.
Add the water to the chicken mixture.
Allow to boil over medium low heat until meat is tender.
Serve in soup bowls with rice.
Just before serving sprinkle parsley and a dash of file on each serving.