MMMMM----- Recipe via Meal-Master (tm) v8.05
  Categories: Stews, Creole
       Yield: 1 Servings
       3 tb Shortening
       1 lg Onion
       2 tb Flour
       2    Toes garlic
       1    Bay leaf
       1 pn Thyme
            Salt and pepper to taste
       2    Poules d'eau or teal; up to
            Shortening for sauteing
       2    Dozen oysters with water
       4 c  Water; up to 6
            File powder
            Cooked rice
   Add flour to shortening. Cook over low heat. Stir constantly, to avoid
   scorching, until very brown. Add onions, garlic, bay leaf, thyme,
   parsley, salt and pepper.
   Skin poule d'eau or teal, wash, cut up, salt and pepper. Fry lightly
   and set aside. Make basic roux, add poule d'eau or teal and water.
   Simmer for about two hours or until tender. If using, add oysters and
   oyster water (be sure and pick over them by hand for pearls and bits
   of shell, and strain the water.) Add file individually when ready to
   serve. Serve over rice.
   Note: do not add file to a rapidly boiling pot or it will string (file
   means thread). If you wish to season the entire pot, bring the
   temperature down to a bare simmer, remove some liquid, let it cool
   and stir in the file; then stir the mixture back into the pot. Do not
   bring it to a rolling boil again.
   from “New Orleans Lenten Recipes: A Multi-Ethnic Sampling” by Elaine
   Abboud Mowad and Jean Sarrazin Sears, published in 1970 by the
   Louisiana Folklore Society. The booklet contains recipes passed down
   from generation to generation by word of mouth.
   printed in The New Orleans Times-Picayune, March 2, 1995