South Louisiana Gumbo

Ingredients:

• 2/3 cup vegetable oil
• 1 cup flour
• 2 large onions, chopped
• 1 each large green bell pepper, chopped
• clove garlic, minced
• 1-1/2 cups celery, chopped
• 2 bay leaves
• 3 tbsp. Worcestershire® sauce to taste
• salt and red and black pepper
• 1 hen or large fryer
• 3 lb. shrimp, cleaned and deveined
• 3 pints oysters, drained
• 1 can crabmeat, optional
• crab claws, okra, file; optional
• juice of 1 lemon
  

Directions:

1. Boil chicken. Debone and cut into bite-size pieces.
2. Reserve 1/2 gal. stock.[BR]Heat oil over medium heat in a large cast-iron pot. Add flour; stir until roux is dark brown (the color of a brown paper bag), being careful not to burn.
3. Add onions, bell pepper and garlic.[BR]Sauté until tender. Add celery, okra, salt, red and black pepper and chicken stock.
4. Let simmer for at least 1 hour. Add as much chicken as desired. (reserve remainder for another recipe) and simmer for 45 minutes.
5. Add shrimp, crabmeat, crab claws, Worcestershire® sauce, lemon juice and bay
6. leaves.
7. Continue cooking until ready to add oysters; oysters should not be added until 15 - 20 minutes before serving. Add filè just before serving, but do not boil.
8. Serve over rice.