Chicken Gumbo File.

This is from the well-known Louisiana cookbook, "Recipes & Reminiscences of New Orleans." It is interesting as it contains no tomatoes or okra.

Chicken Gumbo File

1 large chicken, cut up
4 TBSP vegetable oil
1 large onion, chopped
2 quarts chicken stock, heated
2 TBSP parsley, minced
2 TBSP green onion chopped
1 clove garlic, minced
Thyme, fresh if possible
salt & pepper
1 pound smoke sausage or andouille
1 pin oysters
1 TBSP file powder

Using a heavy bottomed pot, brown the chicken slowly in oil. Remove the chicken. Saute the onion until soft, but not brown. Return chicken and and juice that ran out of it to the pot with the onions. Cover and cook on low heat for about 10 minutes, stirring occasionally. Add the heated stock, parsley, green onion, and garlic. Season generously with thyme. Add salt & pepper to taste. Cook over low heat until chicken is tender. Add sausage and cook for 10 minutes. Add oysters and oyster-water and cook for 10 minutes more. Skim off excess fat. Remove from heat and immediately add the file powder, stirring while adding. Serve over steamed rice.