Smother the onions, celery and bell peppers in the roux until partly cooked and then add water. Boil for 3 hours, then add chicken and boil for 1 hour longer on low fire or until chicken is tender. While gumbo is still boiling, add chopped green onion tops and parsley and oysters, cover pot and turn off fire.
Gumbos, Soups, Chowders
Cajun Country -- New Iberia, Louisiana