|Butter/Rendered chicken fat||2 Tablespoon|
|Chicken stock||10 Cup (160 tbs)|
|Garlic||2 Clove (10 gm)|
|Celery leaves||1⁄2 Cup (8 tbs), chopped|
|Ground turmeric||1⁄2 Teaspoon|
|Lean ham||1⁄4 Pound, cubed|
|Diced celery||1⁄2 Cup (8 tbs)|
|Green onions and tops||1 Bunch (100 gm), chopped|
|Leek||1 , chopped (White And Some Green)|
|Unbleached flour||2 Tablespoon|
|Black pepper||1⁄2 Teaspoon|
|Thyme sprig||1 Small|
|Allspice berries||4 , lightly crushed|
|Crab legs||1⁄4 Pound|
|Canned shrimp/Bay shrimp||1⁄4 Pound|
|Shucked oysters||1 1⁄2 Pint, frizzled in butter and own juices 3 minutes|
|Black pepper||To Taste|
|Tobasco sauce||To Taste|
|File powder||1 Teaspoon|
|Minced fresh parsley||1 Tablespoon|
Brown chicken in butter; add stock, paprika, garlic, celery leaves and turmeric.
Cover, bring to boil, lower heat and simmer gently 1 hour, or until chicken is tender.
Cool and remove chicken from bones, cut up and reserve.
Brown ham, celery, green onions and leek in butter.
Sprinkle with flour, cook, stirring, 3 minutes, and deglaze with 2 cups of the reserved stock, scraping the bottom of pan.
Add rest of stock, paprika, pepper, and bouquet garni.
Cover and simmer 1 hour.
Discard bouquet garni.
Add crab, shrimp, oysters and reserved chicken.
Reheat carefully and adjust seasonings with salt, pepper, Worcestershire sauce and Tabasco.
Remove from heat, stir in file, and sprinkle with minced parsley and paprika.