In a heavy pan, make a roux with shortening and flour. When quite brown, add chopped onions and parsley. Cook slowly until onions are well browned and very soft. Add bay leaf, thyme, and hot oyster liquid, then add hot water. Simmer about 15 minutes. Add drained oysters and continue cooking 5 minutes more. Remove from heat, and gradually stir in 2 tablespoons file'. Serve immediately over cooked rice in soup bowl.
Serves 6 to 8.
Gumbos, Soups, Chowders
Cajun Country -- New Iberia, Louisiana