| 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 |
