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Louisiana Gumbo

1 stewing hen, about 4 lb.
1 tbsp. salt
1 stalk celery
3 green peppers, diced
3 onions, diced
3 lb. shrimp
2 cans crab meat
2 lb. sm. scallops
1 lb. ham, cooked & diced
2 cans whole tomatoes
2 lg. cans tomato puree
1 jar Louisiana hot sauce
1 box gumbo file
1 lb. long grain rice
1 tsp. salt

Cook stewing hen with celery tops and 1 tablespoon of salt until almost done. Add celery, green peppers, onions, shrimp, crabmeat, scallops, ham, tomatoes, puree and hot sauce. Continue cooking at low heat for 2 hours. Add gumbo file and let simmer for 1 hour more. It is best to cook the day before and refrigerate overnight. Cook rice in 2 quarts water with 1 teaspoon salt in double boiler until done. Rice will be well separated and dry. Serve gumbo over rice.

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