1 (14 1/2 oz.) can chicken broth
1 (14 1/2 oz.) can tomatoes
3 c. water
1 sm. bay leaf
1 tbsp. dried thyme leaves
2 tbsp. butter
1 c. chopped onion
1/4 c. chopped green bell pepper
1 tbsp. minced parsley
3 tbsp. file powder (or more according to taste)
1 lb. sliced chicken breast (other parts may be used)
3 turkey sausage, sliced
Salt, pepper and garlic powder
2 c. frozen sliced okra
3 c. cooked rice
2 c. frozen baby shrimp, cooked
Hot pepper sauce (optional)

Combine chicken broth, tomatoes, water, bay leaf, thyme, butter, onion, green pepper, parsley, file powder, chicken, sausage, salt, pepper and garlic powder in stockpot or large Dutch oven. Cook 30 minutes.

Add okra. Cook according to time on package (8 to 10 minutes). Add rice and shrimp. Let stand 5 minutes. Remove bay leaf before serving. (If you prefer, cook rice separately and pour the gumbo over it.) Season with hot pepper sauce, if desired. 8 to 10 servings.