Whole stew-boned chicken
1 qt. chicken stock
1/2 lb. shrimp
1 sm. can crabmeat
1 bell pepper, chopped
1 tbsp. chopped parsley
2 bay leaves
1 tsp. salt
1 lg. can tomatoes #2 1/2
1 lb. okra (fresh or frozen)
4 onions, chopped
1 clove garlic, minced
1/2 tsp. cayenne pepper
2 tsp. thyme
1/2 tsp. black pepper
2 tbsp. flour
1 tbsp. file powder

Put 2 tablespoons oil in large skillet, saute onion, bell pepper and garlic. Cover and simmer until limp about 10 minutes. Add 2 tablespoons flour and make deep brown roux, careful not to burn. Add tomatoes and seasonings and simmer 10 minutes.

Pour into a large pot and add chicken and stock. Add 1/2 of the sliced okra. Cover and simmer 1 hour. Add crabmeat, shrimp and remaining okra. Bring to boiling point then cook on low for 10-15 more minutes. Serve over cooked rice with file powder to taste.