Boil 1 fryer until very tender. Remove skin and bones, cut into bite sized pieces.

Add 2 tablespoons liquid crab boil to water when boiling.

Saute until clear: 1 c. chopped celery 1 med. bell pepper 2 buttons garlic (opt.) 2 tbsp. vegetable oil

Add 1 (10 oz.) package frozen chopped okra to the above and steam, covered, stirring often, until okra is almost done.

In Dutch oven, make a roux by mixing: 1/2 cup vegetable oil and 1 cup plain flour.

Cook over low heat, stirring constantly, until very dark brown. Stir constantly to keep bottom from burning. This should take at least 20 minutes. When roux is brown, add all the above ingredients, and about 4 cups of the reserved chicken broth. (Do not add the meat yet.) Add more broth or water to get whatever consistency you prefer. Add: 1 bay leaf 2 tbsp. Worcestershire sauce Salt & pepper to taste

Simmer at least 1 hour, stirring often. About 30 minutes before serving, add the deboned chicken, and as much shrimp and crab meat as desired (about 2 cups shrimp and 1 can of crabmeat would be enough). Immediately before serving, add 1 tablespoon Gumbo File. Serve over hot rice. NOTE: The shrimp and crabmeat may be omitted for a delicious chicken gumbo.