Cook The Book: Creole Gumbo

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4 live hard-shell crabs, cleaned (or 4 ounces fresh crabmeat)

1 pound boneless, skinless chicken thighs, cut into 1-inch pieces

1/2 pound andouille sausage, cut into bite-size pieces

1/2 pound kielbasa, cut into bite-size pieces

1/2 pound veal stew meat

1/4 cup vegetable oil

1/4 cup all-purpose flour

1 medium onion, chopped

6 chicken wings, tips removed, cut in half at joint

1/2 pound smoked ham, diced

1 tablespoon paprika

1/4 cup chopped flat-leaf parsley

3 large garlic cloves, minced

1 teaspoon ground thyme

1 teaspoon salt

1 pound medium shrimp, peeled and deveined

24 shucked oysters (1/2 pint) with their liquid (optional)

1 tablespoon filé powder

5 cups hot cooked rice, to serve

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