Chicken and Oyster Gumbo

One 3 lb. chicken (hen)
2 cup roux
3 lg. onions
2 bell peppers
14 qts. water
1 cup chopped green onion tops and parsley
4 doz. oysters

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.

Serves 14

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Cajun Country -- New Iberia, Louisiana