Gumbo With Crab, Shrimp And Chicken - cooking recipe

Ingredients

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)

Preparation

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