Ingredients:
1 large chicken (cut into pieces)
1 large piece of salt meat (diced and parboiled)
1 pint of oysters in juice (more can be used if desired)
1 large onion diced
3 serving spoons of oil
3 serving spoons of flour (I use Wonda!)(more may be needed)

Directions:
Put the oil in a large pot(dutch oven) and heat for a while. When the oil is hot, add the flour. The consistency should be like a thin paste. (If its too runny, add more flour. If it is too thick, add more oil.) Keep stirring until the color of the roux is dark brown (don't burn it). Add the onions. Stir for a little while (until the onions wilt). Add salt meat. Stir for a while (until all is coated). Add chicken. Stir for a while (until all is coated). When the roux is shiny again (or you can't stir anymore) add about a pint of water. Stir some more. Add another pint of water. Lower the heat and go sit down for a little while (until it starts bubbling.) Pour all into the gumbo pot and add enough water to within 2 inches to the top. Cook for about 2 hours on low heat stirring occasionally. (watch the chicken, when the leg meat starts breaking apart, it is almost ready. Stir in the oysters and juice. Bring back to a boil. Turn off the heat and add filet. Serve over white rice with potato salad and french bread or crackers.