Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           flour
     1/2  cup           peanut oil
                        -------------------------
   3      quarts        shrimp stock (shells, heads, and tails)
   8      ounces        clam juice
                        -------------------------
   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
                        --------------------------
   1      pound         shrimp -- peeled
   1      pound         andouille sausage
   1      pound         chicken -- skinned and boned

Preparation:

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 L