Preparation:
Steam rice as you normally would, and set aside. Fill a large stew pan with water and heat until boiling. Slice sausage and set aside. Flour and brown wings in hot oil, dropping them into boiling water when light brown. Add sausage, drained oysters, drained clams, peeled shrimp and scrubbed crab legs to the pot. Add chicken broth, then add the 2 to 3 each of both chicken and beef bouillon cubes or 2 teaspoons each of granules. Then add Gumbo File until gumbo is a deep olive green. Let simmer about 15 to 20 minutes on low heat. Salt to taste. Serve over rice. |
