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Chicken and Oyster Gumbo

12 c Water
1 (3-5 pound) chicken
1/3 c Shortening
1/2 c All-purpose flour
1 lg Onion; chopped
Salt; black and red pepper
1/2 c Chopped green onion tops
1/3 c Chopped parsley
3 Dozen oysters
1 tb File
Cooked rice

Pour water into large pot. Cut chicken into serving size pieces, and brown in hot shortening. When brown, put in pot with water; add flour to the shortening, and brown very slowly. Add onion. Let cook until slightly brown and clear; add to chicken and seasonings. Cook very slowly until chicken is tender, stirring often. Add green onion tops and parsley. Cook for 10 minutes; add oysters; let cook until oysters curl. Remove from heat, add filé, and stir; serve at once. To serve, place a serving of cooked rice in soup plate, add a piece of chicken, fill plate with gumbo. Yield: 10 to 12 servings.

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