Total Calories: 284
Cook chicken in large stockpot until tender; reserve broth.
Stirring constantly, cook oil and flour until dark golden. Add Kitchen Bouquet to make it darker.
Add green onions, onion, green bell pepper, and celery to roux and stir and cook until wilted. Add this to chicken stock, bring to a boil, and add chicken which has been boned and cut into pieces. Add okra and season with salt, garlic, pepper, Tabasco, and Worcestershire. Simmer for a few minutes. Add shrimp and crabmeat, if desired. Serve over rice and add filé to taste.
Variation: Sausage may be used instead of seafood.
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