3 lb stewing chicken
1 lg onion
4 shallots — or green onins
20 stems parsley
2 cloves garlic — more w/out
: sausage 1/2 md green pepper
4 bay leaves
1 tb flour
1/2 tb oil or chicken fat — for
: roux 1 lb andouille sausage — or ham
1 pt oysters — with liquid
: salt and pepper : file powder Cut up chicken and season with salt and pepper. Fry chicken until brown, in its own fat, in a black iron pot. Place in soup pot. Cut up seasonings . Pour off fat from pot. Smother seasonings and take out by rinsing with small amount of water, putting in soup pot with b rice. Recipe By : DDMmom/AOL —–