3 or 4 large chicken breasts
2 ribs celery with leaves
1 bay leaf
1/4 medium onion
3/4 tsp. salt
2 qt. water
1/4 tsp. ground red pepper
1/4 tsp. black pepper
1/4 tsp. white pepper
white rice

Cook white rice and set aside for later. Combine everything except pepper in a stock pot; simmer until chicken is done. Remove and discard celery, bay leaf and onion. Skin and bone chicken, dice meat into large chunks and place back into the stock. Add ground peppers and salt to stock and bring back to a simmer.

Roux:

2 ribs celery with leaves, chopped
1/2 bell pepper, diced

Place oil in a frying pan over high heat. Gradually stir in flour with a whisk. Cook, stirring constantly with a whisk, until roux is almost black (3 or 4 minutes). Remove from heat and add onion, celery and bell pepper. Stir constantly until roux stops getting darker. Return to low heat and cook until vegetables are soft.

Step 3:

2 tbsp. gumbo file
8 oz. smoked sausage, sliced
8 oz. crab meat
12 oz shrimp, cooked and peeled
1 garlic clove, minced
1 c. okra, chopped

Bring stock to a rolling boil. Add roux by the spoonfuls to the stock, stirring until dissolved between each addition. Return to boil, stirring and scraping the bottom of the pot. Add file, sausage, shrimp, crab, garlic and okra. Simmer until okra is done, approximately 10 minutes. Serve in bowls over rice.