1 c. chopped chicken meat
2 1/2 qt. chicken stock
1/2 dozen crabs
1 lb. lake shrimp
1/2 lb. or 1 slice raw ham
1 bay leaf
3 tsp. file
1 med. sized onion
1 clove garlic
3 tbsp. flour
4 tbsp. cooking oil
Salt and pepper to taste

Fry ham and shrimp in cooking oil until ham is a golden brown. Remove ham and shrimp from fat. Make a roux with flour and fat, add onions and cook until a golden brown. Add crabs, chicken, ham and shrimp stock and all seasonings, except salt and pepper. Cook over a slow fire until liquid has reduced to about 1 1/2 quarts. Season with salt and pepper and, just before serving, stir in file. Serve gumbo over rice.