1 c. chopped chicken
2 1/2 qts. chicken stock
1 lb. shrimp or crab
1 bay leaf
4 tbsp. oil
3 tsp. file
1 onion
1/2 lb. ham or bacon
Clove of garlic
3 tbsp. flour

Fry ham and shrimp in oil until ham is brown. Remove from fat. Make a roux with fat and flour. Add onions and brown. Add chicken, ham, and shrimp. Slowly cook to reduce stock to 1 1/2 quarts. Season with salt and pepper; stir in file just before serving. Serve with rice. Serves 5.