2 to 3 tbsp. butter
3 stalks celery, chopped
1/2 jalapeno pepper, chopped
1/2 lg. onion, chopped
1/2 green pepper, chopped
2 green onions, chopped
6 c. water
1 (4 oz.) can tomato sauce
1/2 lb. okra, chopped
1 1/2 tsp. garlic salt
1 tsp. pepper
1/4 tsp. cayenne pepper
1/4 tsp. Accent
2 tbsp. chicken bouillon base
1 tsp. Worcestershire sauce
1/2 tsp. gumbo file
1/2 lb. peeled, deveined shrimp
1/4 lb. diced, cooked chicken
Roux
3 tbsp. oil
3 tbsp. flour
Cooked rice

Melt butter in large kettle. Add celery, jalapeno pepper, onions, green pepper and green onions. Saute for 5 minutes. Add water, tomato sauce, okra, garlic salt, pepper, cayenne, Accent, chicken base, Worcestershire sauce and gumbo file. Bring to a boil. Reduce heat and simmer for 45 minutes. While mixture is simmering, make and add roux.

ROUX:

Heat oil in skillet over high heat until very hot. Add flour and stir constantly with whisk until dark brown. BE CAREFUL NOT TO SCORCH. Stir into mixture thoroughly. After mixture has simmered 45 minutes, stir in shrimp and chicken. Cover, remove from heat, let sit 15 minutes. Serve over hot rice. Makes 9 cups.