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Betty's Oyster Filé Gumbo
(read this first recipe all the way through so you can figure out all the ingredients. Filé powder is available at some specialty grocery stores and supermarkets.)

Boil 1 chicken. Debone and save the chicken stock. When stock is cooled a bit, skim off excess fat. In heavy skillet, lightly stir fry the following:

• 2-3 large onions
• 2-3 bell peppers
• 6 large celery stalks
• half a head of garlic (about 7 cloves)
• 2-3 hot peppers

Set sautéed vegetables aside. In large heavy pot, pour 6 Tbsp. of oil. When hot, add four Tbsp. of flour. Stir constantly until brown and then add bit by bit, 2 cups of the chicken stock, still stirring constantly. When this has cooked a bit and appears rather settled down, add the rest of the stock. If mixture looks too thick, add water. Now add the vegetables. At this point you can also season with salt, pepper and Louisiana Cajun seasoning. Cook a few minutes and then add the cut up chicken. Cook about 15-20 minutes. Add a couple dozen peeled and de-veined shrimp. Cook 5 minutes more. Taste for seasoning and adjust. Now add 2 dozen shucked oysters. Cook 5 minutes more. It is now ready except for the finely ground sassafras leaves (filé powder). Stir in a little at a time as it also acts as a thickener. If not available try a little flour mixed with cold water to a white glue consistency. Serve over individual dishes of hot rice.