Anonymous Tue May 23 19:42:32 2006

1 cup flour

1/2 cup peanut oil

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3 quarts shrimp stock (shells, heads, and tails)

8 ounces clam juice

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2 large onions -- chopped

1 cup green bell pepper -- chopped

18 ounces frozen okra -- chopped

1 small bunch green onions -- chopped

3 cloves minced garlic

1/2 cup dried parsley

2 cups celery -- chopped

1 teaspoon dried thyme

1 teaspoon dried basil

3 bay leaves

1 tablespoon Worcestershire sauce

1 tablespoon hot sauce

salt and pepper

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1 pound shrimp -- peeled

1 pound andouille sausage

1 pound chicken -- skinned and boned

Make a roux in a heavy bottomed pot from the flour and oil. Cook over medium heat, stirring

constantly until roux is a dark caramel color. Be careful not to burn. If you see black specks

in the roux, throw it out and start over. Add stock gradually to roux, stirring as it is added to

prevent lumps from forming. Add remaining ingredients except the shrimp, hot sauce, and

rice. Boil the shells, tails and heads of the shrimp in about 1 or two cups water, depending

on how many shells you have. Add to gumbo during the cooking phase. Simmer for an

hour or two or until the meat is cooked and the gumbo starts to thicken. Add the shrimp

and hot sauce about 20 minutes before serving. Serve in a bowl over rice. Sprinkle some

file into the individual servings. \'File\' is pronounced Fe Lay