1 (10 oz.) can tomatoes
1 med.-sized chicken, cut up
1 lb. smoked sausage, mild or hot
1 lb. med. shrimp
6 med. boiled crabs, cleaned
1 pt. fried okra
1 med. onion, chopped or 1/2 tbsp. onion powder
2 toes garlic, chopped or 1/2 tbsp. garlic powder
1 tsp. gumbo file
3 tbsp. oil (heaping)
3 tbsp. flour (heaping)
Salt & pepper to taste

Brown chicken and sausage in large skillet; set aside and make roux from drippings of chicken and sausage. (If not enough drippings, add oil.) Add flour and stir constantly over medium heat until roux is dark brown, set aside.

Put chicken and sausage in a large pot and add about 2 quarts of water. Add tomatoes, onion, garlic, salt, pepper and gumbo file. Now add roux. Cook down 35 to 45 minutes until chicken is tender. Add shrimp, crabs and okra and simmer until cooked down. Set aside for 1 hour. Serve over rice.