¼ cup olive oil
2 pounds shrimp
2-3 pounds chicken
1 pound smoked sausage
   (cut into 2-inch pieces)
¾ cup onions
1 finely chopped green pepper

In a large heavy stockpot, brown chicken and sausage, then remove meat and place aside.

Sauté onion, bell pepper, green onion, and garlic until tender.

Add meat, water or chicken broth, and seasoned red pepper.

Reduce heat and cover the pot to cook for about an hour.

Then add brown gravy, frozen vegetable gumbo mix, ¼ cup of olive oil and partially cooked shrimp.

Let cook for about 45 more minutes on low heat.

Serve over steamed rice.