Title: Chef eddie's seafood gumbo
 Categories: Gumbo
      Yield: 1 Servings
 
      2 c  Green pepper; chopped
      2 c  Celery; chopped
      2 c  Onion; chopped
    1/2 c  Garlic; chopped
      1 lb Andouille sausage; sliced
    1/4 c  Olive oil
  2 1/2 lb Chicken; boiled & cubed
           Rich broth from cooking
           -chicken, reduced to 2 cups
      2 c  Canned italian tomatoes;
           -chopped
      2 tb Oregano
    1/8 c  Hot sauce
      2 tb Gumbo file
           Salt and pepper; to taste
      3    Bay leaf
    1/8 c  Worcestershire sauce
      1 ds Kitchen bouquet; for dark
           -base, optional
      1 c  All-purpose flour
    1/2 c  Fat skimmed from mixture or
           -shortening of your choice
      2 lb Okra; cut 1 inch thick
           Seafood in amounts of your
           -choice:
           White fish in 1/2 inch
           -cubes, oysters, whole blue
           -crabs, scallops, shrimp,
           -rock shrimp
 
  In a large pot saute in olive oil the onions, peppers, celery, garlic
  and sausage. When translucent add cooked chicken and oregano. Then add
  tomatoes, chicken broth, bay leaves, gumbo file, worcestershire sauce,
  salt, pepper, and hot sauce and bring to simmer. Add kitchen bouquet
  if desired.
  
  Brown the flour in a 325 degree oven until brown. Mix with fat from
  above mixture to make roux. Add roux to the mixture and stir well.
  The mixture should thicken to the consistency of a medium cream
  sauce. Let this simmer 10 minutes. (Then you can cool and divide this
  base into containers for freezing, if desired.)
  
  Bring base to a boil. Add all seafood except oysters. Bring back to a
  boil. Reduce heat to simmer. Add oysters and okra. Let simmer for 10
  minutes and serve immediately on steamed rice.
  
  Recipe