5 quarters chicken
10 c. broth
2 lbs. sausage (pork or beef)
1 can oysters
1 can crabmeat
1 can mushrooms
1 can sm. shrimp
2 c. rice, cooked
Roux (recipe below)

Cook chicken, strain, take meat off bone. Add roux, broth, gumbo mix (or season as you like). Let simmer until 15 minutes before serving, then add oysters, shrimp, crabmeat and mushrooms. While this is cooking prepare rice. Gumbo and rice are put in 2 serving containers. Rice is added to bowl of gumbo as desired.

ROUX (For Gumbo) :

2/3 c. oil
2/3 c. flour
2 c. onion, chopped
1 c. celery, chopped
1 c. bell pepper, chopped
4 cloves garlic
1/4 c. parsley, chopped
1/4 c. green onion tops, chopped
1/4 c. hot water

Mix oil and flour together in microwave uncovered on high 6 to 7 minutes, stir well. Cook 30 seconds to 1 minute until dark brown. Add celery, onion and bell pepper. Stir and microwave on high 3 minutes. Add parsley and green onion. Stir. Saute in microwave 2 minutes. Should be 3 to 3 3/4 cups. If any oil on top, pour off. Add hot water until you have 4 cups. Stir. Freezes well, you are ready to put together a gumbo fast.