| 1 | qt | Water |
| 1/2 | lb | Raw medium prawns; 18 to 24 prawns, peeled |
| 1 | c | Clam juice |
| 1/2 | tb | Fresh lemon juice |
| 4 | oz | Andouille sausage or pepper bacon; cut into bite-sized pieces |
| 2 | tb | Olive oil or bacon fat |
| 1/2 | md | Yellow onion; peeled and chopped |
| 2 | ts | Minced garlic |
| 2 | ts | File seasoning |
| 1 | | Red bell pepper; seeded and coarsely chopped |
| 1 | | Green bell pepper; seeded and coarsely chopped |
| 1 | bn | Italian parsley; stemmed and chopped |
| 2 | tb | Chopped fresh thyme or 2 teaspoons dried thyme leaves |
| 2 | tb | Butter or margarine |
| 2 | tb | All-purpose flour |
| 4 | c | Chicken stock |
| 2 | c | Cooked long grain white rice; 1 cup uncooked |
| 8 | oz | Cooked chicken; torn into 3" strips |
| 1 | c | Red wine |
| 1 | tb | Paprika |
| 1 | ts | Crushed red pepper flakes |
| 2 | ts | Dried sage leaves |
| 1 | ts | Ground cumin |
| 1 | tb | Worcestershire sauce |
| 1 | c | Tomato puree |
| 1 | ts | Kosher salt |
| 4 | oz | Fresh okra; chopped or 1 package frozen okra, chopped |
