Per request, here is the large group (i.e. family/party) gumbo recipe.  This gumbo is a crowd pleaser whenever I bring it to parties or impromptu ‘pop-up’ dinners. This recipe takes some effort and planning, but the results are the best. I make the recipe in segments and complete the cooking in a slow cooker/crock pot.  So without further ado… Debby, this recipe is for you!

Warm slow cooker/crock pot.
In a large enameled cast iron Dutch oven or large pot, heat 2 tablespoon of the vegetable oil over medium-high heat.
Add the sausage and cook until well browned, about 8 minutes.
Remove the sausage with a slotted spoon and drain on paper towels.
Set aside into the slow cooker/crock pot.
Season the chicken with the Creole seasoning and add in batches to the fat remaining in the pan.
Cook over medium/medium-high heat until well browned, 5 to 6 minutes.
Remove the chicken from the pan into the slow cooker/crock pot.
Turn the slow cooker/crock pot to High and add the stock, clam juice, diced tomatoes, thyme, cayenne, paprika, and bay leaves.
In the Dutch oven or large pot, add the onions, celery, and bell peppers and cook, stirring, until wilted, 4 to 5 minutes.
Add to the slow cooker/crock pot and incorporate all ingredients.
Combine the butter and flour in the same Dutch oven over medium heat.
Cook, stirring slowly and constantly for 20 to 25 minutes, to make a dark brown roux, the color of a tarnished penny.
Add this mixture to the slow cooker/crock pot and incorporate thoroughly.
Simmer in the crock pot for at least one hour.
Taste and add salt as needed.
Before serving, add 1 lb of shelled and deveined shrimp (26-30 work nicely) and stir to cook the shrimp, about 5 minutes.
Add file powder (optional) at this time and incorporate well, thickening the gumbo to the desired consistency.
Serve with white rice, sprinkling the green onions and parsley over the top.
Add hot sauce as desired.

Enjoy!

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