1/2 c. vegetable oil
1/2 c. all-purpose flour
2 c. chopped onion
2 c. chopped green pepper
1 c. chopped celery
1 1/2 tsp. garlic powder
1 lb. smoked sausage, thinly sliced
3/4 lb. okra, sliced
1 qt. chicken broth
1 qt. water
2 c. peeled, chopped tomato
1/4 c. Worcestershire sauce
1/4 c. catsup
3 bay leaves
1 tsp. hot sauce
1/4 tsp. dried whole thyme
1/4 tsp. dried whole oregano
1 lb. shrimp, peeled
1 lb. fresh crabmeat
2 c. chopped, cooked chicken
Hot cooked rice
Gumbo file

Combine oil and flour in a large Dutch oven. Cook over medium heat, stirring constantly until mixture (roux) is caramel colored, about 15-20 minutes. Stir in onion, green pepper, celery and garlic, continue cooking until vegetables are tender. Add sausage and next 10 ingredients; bring mixture to a boil, reduce heat and simmer 2 hours.

Stir in shrimp, crabmeat, and chicken and continue cooking 10 minutes. Remove and discard bay leaves. Serve gumbo over rice, season to taste with gumbo file. Yield: 18 cups.