2 tablespoons butterSalt and Pepper, to taste
2 tablespoons flour  2 tablespoons parsley
1 green bell pepper, chopped  1/2 teaspoon cayenne
1 onion, peeled and chopped  Hot sauce
4 celery stalks, chopped  1 lb. shrimp, peeled
2 pieces boneless, skinless chicken breasts, and deveined
cut into pieces  White rice, cooked
1 package Linguisa sausage, chopped    File" Powder
2 8-ounce cans chicken broth
2 8-ounce cans chopped tomatoes

In a large pot or Dutch Oven, melt butter and flour.  Whisk together continuously to form a roux, the color of peanut butter(approx 7 minutes).  Add bell pepper, onions, garlic and celery.  Cook for 3 minutes.  In another pan, brown chicken over high heat for 5 minutes, turning once.  Add chicken and sausage to vegetable mixture.  Add broth, water to cover and tomatoes.  Cook for 3 minutes.  Season with salt and pepper, parsley and cayenne pepper.  Bring to boil.  Check the  thickness of the gumbo.  More water may be needed.  Reduce heat and simmer for 10 minutes.  Add shrimp and crabmeat.  Heat through until shrimp are cooked.  Serve gumbo over rice.  Sprinkle with file powder, if desired.  Add hot sauce, if needed.

Serve 10