Oyster Gumbo

Directions

1. 1
   In a heavy pan, make a roux with shortening and flour.
2. 2
   When quite brown, add chopped onion and parsley.
3. 3
   Cook slowly until onion is well browned and very soft.
4. 4
   Add bay leaf, thyme and hot oyster liquor, then add hot water.
5. 5
   Simmer about 15 minutes.
6. 6
   Add drained oysters and continue cooking 5 minutes more.
7. 7
   Remove from heat and gradually stir in 2 tablespoons file.
8. 8
   Serve immediately over cooked rice in soup bowl.
9. 9
   Serves 6 to 8.