4 bunches green onions, cleaned and chopped
2 fryers, boiled and deboned (reserve broth)
2 cans chicken broth
1/2 to 1 cup shortening or oil
3 (10 ounce) packages okra or about 2 pounds fresh okra, cut up
3 cans stewed tomatoes
3/4 cup all-purpose flour
Melt shortening in a cast iron Dutch oven. Add flour and stir together over high heat until mixture forms a thick, but stirrable paste. Brown until mixture is a deep dark brown, almost burning.
Add chicken broth from boiled chickens and canned broth. Let mixture come to a rolling boil; reduce heat, then add deboned chicken, chopped green onions and tomatoes.
In a skillet, slowly fry okra in a little oil, until no longer slimy, but not black. Add okra to gumbo mixture in the Dutch oven. Bring to a slow boil, stirring occasionally for about 20 minutes.
Turn off heat. When mixture is no longer boiling, sprinkle file over top and stir lightly. Let stand about 15 minutes.
Serve over rice.