Christe'S Real New Orleans Seafood Gumbo

• 3 lb. onions
• 4 bunches green onions
• 4 bell peppers
• 1 whole bulb garlic
• 3 1/2 lb. shrimp (small to medium)
• 4 1/2 to 5 lb. smoked sausage (Hillshire Farm Lite 80% fat free), cooked in oven and drained
• 2 family size trays chicken wings, cooked in oven and drained
• 12 live crabs (see directions below)
• smoked turkey necks or ham, not both, and oysters (optional)
• salt and pepper to taste
• 3/4 bottle file gumbo
• 2 to 3 tsp. or to taste Creole seasoning
• gumbo base (if you can find it without rice or thicken juice with a mix of flour and water)

1. Crab Directions:
2. Put crabs in sink; pour a large pot of boiling salty water on them.
3. When they stop moving they are dead. Remove the point on underside of shell and the top shell.
4. Clean out the guts and fingers and break crabs in half.
5. Rinse.

onions, green onions, bell peppers, garlic, shrimp, sausage, chicken, live, turkey, salt, file gumbo, gumbo base

Taken from www.cookbooks.com/Recipe-Details.aspx?id=837097 (may not work)