Gumbo With Crab, Shrimp And Chicken

• 1/2 lb. ham, cut into pieces
• 2 c. chopped onoin
• 2/3 c. chopped green pepper
• 1/2 c. chopped green onion tops
• 2 Tbsp. finely minced fresh parsley
• 6 to 8 finely minced garlic cloves
• 1 frying chicken (3 to 3 1/2 lb.), cut up
• 2/3 c. vegetable oil
• 2/3 c. flour
• 2 qt. cold water
• 3 1/2 tsp. salt
• 1 1/2 tsp. black pepper
• pinch of cayenne
• 1 tsp. dried thyme
• 3 whole bay leaves
• 2 1/2 to 3 Tbsp. file powder
• 2 lb. raw peeled shrimp
• up to 1 lb. crabmeat (as desired)

1. Brown chicken in oil.
2. Remove and make a roux by gradually adding flour to remaining oil.
3. Cook, stirring constantly over low/medium heat until roux takes color of milk chocolate.
4. Add ham, onion, green pepper, onion tops, parsley and garlic. Continue cooking for 10 minutes, stirring.
5. Add 1/4 cup water, chicken pieces and all seasoning except file powder.
6. Mix thoroughly. Keep heat low, add remaining water and bring to a boil, stirring gently.
7. Simmer 45 minutes, or until chicken is tender.
8. Remove chicken from bones, cut in small pieces and return to pot.
9. Add shrimp, cook a few minutes.
10. Add crabmeat, bring to a simmer.
11. Let simmer die down, add file powder, stir and let stand in pot a few minutes.
12. Serve over rice in bowls.
13. Serves six or more.

ham, onoin, green pepper, green onion, parsley, garlic, chicken, vegetable oil, flour, cold water, salt, black pepper, cayenne, thyme, bay leaves, file powder, shrimp, crabmeat

Taken from www.cookbooks.com/Recipe-Details.aspx?id=987776 (may not work)