Cajun Creole - cooking recipe

Ingredients

4 chicken breasts
1 lb. smoked sausage
1 lb. medium shrimp
1 (20 oz.) can stewed tomatoes
1 qt. okra
1 chicken bouillon cube
1 onion, chopped
1/4 c. rice
1 tsp. crushed red pepper
1 tsp. gumbo file
salt and pepper

Preparation

Place chicken breasts in a Dutch oven.
Cover with 3 quarts of water.
Salt and pepper, bring to a boil.
Cover and simmer about 3 hours.
Shell, devein and wash shrimp.
Place in a pot of boiling water.
Cook 6 minutes (until shrimp turns pink).
Remove from water and drain.
Place in bowl in refrigerator.
Remove chicken from broth and cool.
Add shrimp, rice, sausage (cut into bite-size pieces), chicken bouillon and chopped onion.
Pour liquid from stewed tomatoes into chicken broth.
Slice tomatoes and add to Creole.
When chicken has cooled, remove skin and debone; tear chicken into small pieces and add to mixture.
Add okra, cut into one-inch pieces, crushed red pepper and gumbo file.
Cover and cook until rice is tender.
Serves 10 to 12.