CHICKEN, OYSTER AND ANDOUILLE GUMBO The only change in MawMaw's original recipe is that Mom learned to skip making the roux by using "Oak Grove" or other LOCAL Gumbo Base mixture - this makes it much quicker and surer of a constant roux and doesn't effect a change in taste, color or texture. 2 good sized onions 2 bell peppers 5 stalks of celery 6 toes of garlic 1/2 gallon freshly shucked oysters (try to get unwashed and retain the oyster liquor) 3 lbs chicken (boneless for ease) 2-3 pounds of andouille sausage bunch of parsley gumbe file' 1 cup of raw rice, cooked Fry down in vegetable oil cut up onions, celery and bell peppers until medium brown. Place "Oak Grove Gumbo Base" in small bowl with a cup or two of cold water and dissolve completely. Now fry down the chopped chicken and andoulli until light brown and add the fried vegetables, the garlic (chopped) and the dissolved gumbo liquid to the large pot (expect to end up with about a gallon and a half of gumbo). Drain the oysters and add the liquor to the pot, adding water as needed. Bring to boil and then simmer for at least 3-4 hours on low heat, stirring occasionally to prevent burning. If you do this the day prior to serving (Christmas Eve), then you can refrigerate it and an hour before serving, add the whole oysters, chopped parsley and 3 tablespoons of gumbo file' and cook until oysters curl (about an hour to get hot enough for that to happen). Notice that I've not added any salt - if after adding oysters you feel the need, then salt to taste. Good oysters are very salty. Serve over rice. Pass the gumbo file' for individual use to taste. SOURCE: Thanks to my buddy, Pat Corona, whose grandmother and mother handed down this recipe.