Andouille File Gumbo

An authentic Louisiana gumbo, containing Andouille sausages, oysters and yardbird (chicken to all you citified folks.)

4 c. water

1/4 c. vegetable oil

1 1/2 c. chopped onion

1/2 c. chopped green pepper

3 cloves garlic, crushed

1/4 c. chopped fresh parsley

1 large chopped tomato

3 - 4 dashes Louisiana hot sauce

1 c. shucked oysters, with liquid

1 tbsp. file powder

Pluck chicken (gotcha!) and rinse well. Remove fatty pads and simmer in the 4 cups of seasoned water until tender. Cool slightly and remove meat from bones. Reserve the stock and set meat aside for the moment. Heat the vegetable oil in a large heavy gauge stew pot, and gradually stir in the flour to form a thick paste (called a roux). Cook over medium to medium high heat, stirring constantly until your roux is dark brown. Add the onions, celery, green and red peppers, garlic, thyme and parsley and cook several minutes to soften,