Neal's Seafood Gumbo

2 whole chickens
10 lbs. raw shrimp
4-5 lbs. picked crab meat (whole crabs or crab claws, optional)
1-2 lbs. boiled, peeled crawfish (optional)
2 stalks celery
2 bell peppers
3 bunches green onions
3 lbs. sliced okra
2 quarts stewed tomatoes 
2 12oz. cans tomato paste
4 tablespoons liquid crab boil
2 tablespoons cayenne pepper
1 tablespoon gumbo file'
salt
black pepper
1 can Tony Chachere's Instant Roux & Gravy Mix

(This recipe makes a very large pot of gumbo, but you can cook 1/2 or 1/4, etc. 
Gumbo freezes very well.) 
Boil shrimp in lots of seasoning, peel, refrigerate. 
Boil chickens in large pot in 3 gallons of water with salt & pepper. 
Remove chickens. (Chickens can be added to gumbo, deboned, & chopped well, 
if there is a shortage of seafood in your area, but I just debone it & save it for some other dish.) 
Chop celery & green onions. 
Slice bell peppers into quarters. 
Bring broth to a boil & add celery, green onions, bell peppers, & all seasonings to chicken broth.
Add okra & tomatoes as you continue to boil on high. 
Cook until celery & okra are tender. 
Add seafood & turn down low. Stir very often to prevent sticking & scorching. 
Add a whole can of roux mix to tap water, stirring constantly, making it thick. 
Slowly add roux mix to gumbo, stirring constantly, making it as thick as you want it to be. 
I like it thick, but some people do not. 
Serve over rice & add tabasco, if you like it more spicy.
Neal Wright