1 whole chicken or 2 cans*
1 lb. Conecuh sausage
1 to 2 pkg. frozen season blend
1 box Zatarain's Gumbo mix
6 to 8 c. water
1 large can stewed tomatoes
1 can shoe peg corn, drained
1 tbsp. Worcestershire
1 to 2 tsp. gumbo file
2 to 4 tbsp. olive oil or bacon drippings
1 can beer (optional)
salt, pepper, garlic powder, cayenne to taste
uncooked rice

Boil chicken until done in a large stock pot with salt, pepper and garlic powder. Let cool, bone and set aside. Brown sausage lightly and drain. Sauté vegetables in oil or bacon drippings. To your large pot add rice, seasonings, chicken, gumbo mix, water, tomatoes, corn and gumbo file. After adding each ingredient, bring back to a boil prior to adding the next. When all has been added, simmer for a minimum of 25 minutes. This will allow rice to cook.

*Seafood can be used in place of chicken and sausage. Also if not using season blend, you may use 1/2 to one cup each of chopped celery, onions and bell pepper and 1 to 2 teaspoons of parsley.