2 tbsp. vegetable oil
1 lg. garlic clove
1 med. yellow onion
1 lg. green bell pepper
1 tbsp. thyme
2 tbsp. cumin
1 lb. boneless/skinless chicken breast, chopped
1/4 lb. sliced hot link sausage
4 tbsp. chili powder
2 lb. stewed or crushed tomatoes
1 (12 oz.) can of chicken stock
4 lg. collard green leaves, coarsely chopped
1/2 c. sweet yellow corn
3/4 c. okra (frozen)
1 lb. crab
1 lb. shrimp or crawfish, cooked, shelled, deveined
1/4 lb. smoked oysters (optional)
2 bay leaves
2 tbsp. Louisiana red pepper sauce
2 tbsp. Lea & Perrins Worcestershire sauce
Gumbo file (ground sassafras leaves)

Heat oil in a saucepan/stock pot. Saute garlic, onions, and bell pepper, using high heat, until slightly limp, add hot link sausage and chicken. Cook ingredients until browned, then reduce heat. Add thyme, cumin, chili powder, bay leaves, greens and tomatoes, cook for 15 minutes. Add chicken stock, okra and corn, cook for 10 minutes. Add remaining ingredients, except shrimp, oysters, and gumbo file, and cook for 10 minutes. Add shrimp and oysters, enough gumbo file to suit your desired consistency, and cook for 5 minutes. Salt and pepper to taste. Serve with steamed rice.