In a large stock pot fill 3 gallons of water with the following: broken gumbo crabs, sliced smoke sausage, shredded cooked chicken, shrimp powder, gumbo file', onions, rotel tomatoes, tony's chachere & salt.
Allow to come to a rolling boil for 20 mins. Add pre cooked okra, kitchen bouquet + shrimp and boil for an additional 10 mins.
Take 1 cup of flour and 3 cups of cold tap water in a separate container and stir into a paste.
Pour into hot simmering gumbo while simultaneously stirring to keep the blonde roux from lumping up in the gumbo. Allowing to simmer for an additional 5 minutes. Served over hot steamed rice & crackers.