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2 c. butter or margarine
1 large onion, finely chopped
1 stalk celery, chopped
4 sprigs parsley, chopped
3 medium cloves garlic, finely
1 small green bell pepper,
finely chopped
1/2 c. flour
1 gal. water
3 bay leaves
1/2 lb. smoked ham, diced
6 crabs, cleaned and quartered
1/2 lb. hot sausage, cut into
1/4-inch thick slices
1/2 lb. shrimp, shelled and
1 Tbsp. thyme
1 tsp. salt (optional)
1/4 tsp. cayenne pepper
2 Tbsp. file powder
2 c. cooked rice

In stockpot or 8 quart Dutch oven, melt butter; add
onion, celery, parsley, garlic and bell pepper. Saute about 5
minutes; reduce heat and simmer 15 to 20 minutes. Gradually
add flour, continuing to cook and stir for 15 minutes. Add
water and bay leaves. Cook over medium heat for 20 minutes.
Stir in ham, crabs and sausage; cook 30 minutes. Bring to
boil, stirring frequently to prevent sticking on bottom. Add
shrimp, thyme, salt (if desired) and pepper; return to boil.
Remove from heat; stir in file powder. Serve over rice in soup
bowls. Makes 10 servings.

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