Betta Mo's Mama's Gumbo 3 pounds shrimp peeled and deveined half dozen cleaned and halved blue lake crabs 3 pounds sliced smoked sausage dozen chicken drummettes 1 pound of chopped ham 2 gallons chicken or seafood stock and water as necessary 4 finely chopped onions 2 bunches chopped green onions 1 whole large chopped garlic (8 cloves) 4 bay leaves 1 level tablespoon thyme 1 whole chopped sweet pepper 2 tablespoons paprika a bunch of chopped parsley ( 2/3 as ingredients, 1/3 as topping) a capful of liquid crab boil a good thick dark roux

Benjamin Franklin Students Make Gumbo Seasonings  Rice Meat

Dredge the chicken, sausage, crabs, shrimp in light flour. Brown each of the meats separately in a skillet. This can be done while preparing the roux. Add seasonings to the roux, cook until onions are wilted and then slowly add liquids. When combined, add meats and seafood, except for shrimp. When it comes to a boil, lower fire to simmer for about ten minutes, add shrimp and before serving, top with 1/3 of chopped fresh parsley and file' to taste.