Gumbo with Chicken, Sausage, Shrimp, and Crab

• 2-2 ½ pound chicken cut up

• 3 qts water

• ½ c olive oil plus a couple tablespoons extra

• ½-¾ bunch fresh parsley chopped

• 5 celery stalks chopped

• 2 bunches green onions sliced

• 2 cloves garlic minced

• 1 lb andouille sausage sliced

• 1 lb frozen sliced okra

• ½ cup flour

• 1 large can tomatoes

• ½ T black pepper

• 1 T Tony Cachere's creole seasoning

• 1 t cayenne

• Tobasco to taste

• 2 bay leaves

• 1- 1 ½ lb raw shrimp peeled

• 1 lb lump crabmeat picked over

• ½ pt. oysters optional

• 1 T file' powder (also known as gumbo file')

Instructions

 Boil chicken in 3 qts water. Bone and set aside. Reserve stock.

In heavy dutch oven, saute' celery, onion, parsley, and garlic until celery is tender.

Add reserved stock, chicken, sausage, okra, tomatoes, and seasoning.

 In separate non-stick skillet, heat ½ cup oil and ½ cup flour. Stir constantly over medium high heat until mixture is smooth and turns dark brown. Add to Dutch oven.

Cook, loosely covered over medium heat 1 ½-2 hours, skimming fat off top frequently.

Add seafood and file'. Mix well and cook until shrimp is cooked through.

Serve over steamed rice with saltine crackers and extra Tony Cachere's and Tobasco.

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