Directions

1. 1. Place the chicken in a medium size pot or dutch oven. Add enough water to come an inch or two above the chicken. Bring to a boil; cover and reduce heat to medium low (four on a scale of ten) and let cook until chicken is tender, about 30 minutes.
2. 2. While the chicken is cooking place a skillet over medium heat; add the olive oil, okra, onion and celery. Cook until the onion has softened and turned translucent, about five minutes.
3. 3. Using a sievered spoon or spatula, transfer the vegetables to the chicken pot. Remove the skillet from the heat and reserve, along with any oil or liquid left in the skillet, for later.
4. 4. Remove the chicken from the pot and let cool enough to be handled. Remove the chicken meat from the bones, pull into small pieces and return it to the soup.
5. 5. Return the previously used skillet to medium heat, add the butter and let it melt. Add the flour, stir continuously until a roux is formed. Cook the mixture, stirring regularly, until it turns a butternut brown color (about five minutes).
6. 6. Transfer the roux to the pot and stir constantly until all is thoroughly mixed together.
7. 7. Add the oysters, salt and pepper; cook until the edges of the oysters curl and the gumbo thickens. If you are going to use file, add it at this point and mix thoroughly.
8. 8. Place a scoop of fresh cooked white rice in the middle of an individual serving bowl then finish filling the bowl with the soup and serve.