1 lb. raw jumbo shrimp
2 qt. water - half chicken broth
1 tbsp. oil
1 tbsp. butter
2 to 3 tbsp. all-purpose flour
1 c. coarsely chopped onions
1 c. green onions (sliced)
2 c. coarsely chopped celery
2 c. coarsely chopped green bell pepper
1 lg. clove garlic, peeled & chopped
1/2 tsp. cayenne pepper
1/2 tsp. black pepper
3 to 4 tbsp. file powder (used to thicken & flavor soup)
1/2 tsp. oregano, bay leaves
1 pkg. cut-up okra
1 can stewed tomatoes
8 whole chicken wings or 3 chicken breasts (skinned, boned & cut-up into cubes)
or both
6 Louisiana HOT sausages (cut 1/4 inch thick)
3 Polish sausages (cut 1/4 inch thick)
1 can tomato sauce
3 to 4 crabs (cooked in shell) or 1 1/2 c. crab meat
3 c. warm cooked rice
Saltine crackers

Rinse, shell and devein shrimp. In 8 quart Dutch oven, heat oil, butter; blend in flour; cook over low heat, stirring about 5 minutes until the flour mixture (ROUX) turns a rich medium brown color. Add onions, green pepper, green onions, celery, garlic, okra, chicken (cut-up), sausage (sliced). Stir until chicken is lightly browned, scraping the bottom; cook about 8 to 15 minutes over medium heat.

Stir in 2 quarts water-broth and tomato sauce. Add salt, peppers, file powder, oregano, bay leaves. May need additional amounts added to taste. Simmer uncovered approximately 45 minutes, stirring occasionally. Add additional file powder if needed. Add shrimp, crab, stewed tomatoes. Cook about 15 minutes more.

Ladle gumbo into soup bowls. Top with rice. Makes about 8 servings. Eat with saltine crackers.