Sharon L'S Creole Gumbo

• 4 ribs celery, chopped fine
• 2 large onions, chopped small
• 1 large green bell pepper, chopped fine
• 3 cloves garlic, minced
• 2 c. okra, sliced
• 1 large can tomatoes
• 1 can tomato paste
• 1 Tbsp. chopped parsley
• 1 bay leaf, crushed
• 1/4 tsp. thyme
• 6 hot or mild Louisiana sausages, sliced
• 2 cooked crabs in shell, break into serving size pieces
• 1 lb. shrimp or prawns, shelled
• 1 to 2 cans baby clams
• chicken thighs, legs, breasts
• 1 ham slice, cut up small
• calms in shell, lobster pieces, oysters (optional)
• salt and pepper to taste
• chicken stock or bouillon water

1. Steam or saute vegetables in large soup or stock pot until soft.
2. Add tomatoes, tomato paste and about 4 to 6 cups chicken stock and water.
3. When liquid starts to boil, add raw chicken and shrimp.
4. Add enough water to almost cover meat.
5. Add spices.
6. Cut up links.
7. Simmer until chicken and shrimp are done.
8. Add all other ingredients and simmer.
9. If gumbo gets to thick, add more chicken, stock or water.
10. Serve over long grain white rice in a bowl. Sprinkle with file powder and add hot sauce to taste.
11. French bread and salad make the meal.

celery, onions, green bell pepper, garlic, okra, tomatoes, tomato paste, parsley, bay leaf, thyme, sausages, shrimp, baby clams, chicken, ham slice, lobster, salt, chicken

Taken from www.cookbooks.com/Recipe-Details.aspx?id=371169 (may not work)