Title: Chicken and oyster gumbo
 Categories: Soup
      Yield: 10 Servings
 
     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 Fil�
           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 fil�, 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.
  
  From , by the
  editors of the 'Progressive Farmer Magazine'.  Downloaded from Glen's