1 c. vegetable oil
1 c. flour
2 c. onions, chopped
2 c. green bell peppers, chopped
1 c. celery, chopped
4 cloves garlic, chopped
1 1/2 lb. okra, 1/2 inch cut
1 lb. smoked sausage
1 chicken, deboned and cut into small pieces
1 lb. shrimp, peeled and cut into small pieces
2 qt. chicken stock
1 bay leaf
1 tsp. thyme
1 tsp. oregano
3 tbsp. gumbo file'
1 tbsp. Tabasco
3 tomatoes, peeled and chopped
Salt and pepper to taste
1 1/2 c. cooked rice

Make a roux by heating oil in a large pot and slowly adding the flour. Stir constantly until the roux turns golden brown. Add all the chopped vegetables and stir. Let cook for 1 minute. Add all the herbs and seasoning and continue cooking. Then slowly add the chicken stock, stirring constantly on high heat. Let boil for a few minutes and add the chicken, shrimp, and cooked rice. Adjust seasoning and serve immediately.