1 qt. water
1 tsp. chopped fresh parsley
1 tsp. dried whole thyme
1 tsp. salt
2 bay leaves
1 dried hot pepper
2 lbs. med. shrimp
1/2 lb. Polish sausage, sliced
1 lg. onion, chopped
1 tsp. dried whole thyme
2 tbsp. chopped fresh parsley
2 tbsp. all-purpose flour
1 tsp. chicken-flavored bouillon granules
1 (10 3/4 oz.) can cream of chicken soup, undiluted
1 (11 oz.) can crab soup, undiluted
2 c. tomato juice
1/8 tsp. hot sauce
1/4 tsp. pepper
1 lb. lump crab meat
Hot cooked rice
File powder (optional)

Combine first 6 ingredients in a Dutch oven; bring to a boil. Add shrimp, and cook 3 to 5 minutes. Drain well, reserving 3 cups liquid; discard bay leaves and hot pepper. Rinse shrimp with cold water. Chill. Peel and devein shrimp; set aside.

Combine sausage and next 3 ingredients in a large Dutch oven; saute until sausage is browned. Drain, if necessary. Stir in flour and bouillon granules. Add reserved shrimp liquid, cream of chicken soup, and next 4 ingredients, mixing well. Bring to a boil; cover, reduce heat, and simmer 20 minutes. Add crab meat, simmer 5 minutes. Serve over rice, sprinkle with file powder, if desired. Yield: about 3 quarts.