1 1/2 c. oil
1 1/2 c. flour
1 c. chopped bell pepper
1 1/2 c. chopped onion
1 c. chopped celery
3 cloves minced garlic
1/2 c. ketchup
1 can Rotel tomatoes
1 sm. can tomatoes
2 qt. water & chicken broth
1 1/2 tsp. Tony Chachere's seasoning
3 bay leaves
1 tsp. Worcestershire powder
1/4 tsp. crushed basil
1 tbsp. parsley flakes
1 c. chopped green onions
1 lb. or 3 (8 oz.) cans crab meat
1 lb. shrimp
Meat from 1 fryer
8 hard boiled eggs

Clean and skin fryer. Cover with water and boil until tender. Cool and remove meat from bones. Save broth to use in Gumbo.

Make dark roux with oil and flour (brown slowly and stir often). Add bell pepper, onion, garlic and celery. Cook until tender. Add ketchup, tomatoes, water and broth (to make 2 quarts) and seasoning. Cook 25-30 minutes. Add green onions, crab meat, shrimp and chicken meat. Cook for 15 minutes. Add peeled hard boiled eggs and cook another 5 minutes. Serve over cooked rice, placing an egg in each bowl.