Gumbo

• 1 whole chicken
• 1 1/2 to 2 lb. shrimp
• 1 or 2 cans crab meat
• 3 cans or 1 lb. fresh mushrooms
• seasoned salt and pepper
• 1 medium red bell pepper
• 4 (4 oz.) cans tomato sauce or use 8 oz. cans for large pots
• 1 to 1 1/2 lb. scallops
• 2 lb. crab legs
• 1 large yellow onion
• 1 clove garlic
• 1 large green bell pepper
• 2 c. chicken broth
• 1/8 stick butter or margarine
• 1 green jalapeno
• 4 santanka chilies

1. Boil the chicken until thoroughly done.
2. Remove skin and meat off the bone (except for wings, leave intact).
3. Dice meat into bite size chunks.
4. Note when boiling chicken, season water well. Save approximately 2 to 3 cups stock depending on amount of gumbo you make.
5. Drain remaining stock.

chicken, shrimp, crab meat, fresh mushrooms, salt, red bell pepper, tomato sauce, scallops, crab legs, yellow onion, clove garlic, green bell pepper, chicken broth, butter, green jalapeno, chilies

Taken from www.cookbooks.com/Recipe-Details.aspx?id=916882 (may not work)