Christmas Gumbo.

Christmas Gumbo
12-15 servings

16 chicken pieces or two whole fryers
1 quart oysters, with liquid
half-pound fresh okra, sliced
2 cups celery, minced
2 cups onion, minced
half-cup green onions, minced
1 gallon chicken broth
half-cup dark roux
1 tablespoon file
Salt and pepper, to taste

Boil chicken pieces and celery in enough water to leave 1 gallon of broth. Remove chicken from broth when tender. Cool, debone and remove skin. Return to broth.

In a large skillet combine roux, onions and okra. Cook over medium heat until tender. Add to chicken and broth and bring to a boil. Reduce head and cover.

Simmer for 30 minutes. Add oysters, salt and pepper; return to a boil. Reduce heat and simmer for 15 minutes.

Check consistency of liquid; if too thin, add more roux; if too thick add broth or water.

Turn off heat and add filet. Allow to cool, uncovered. Reheat to simmering point only. Serve over fluffy white rice.