Cube ham and slice sausages. Heat oil in an eight to 10-quart pot. Add ham to brown.
Add onions and cook until tender. Add chicken and sausages and brown. Add shrimp and other seasonings and cook five minutes.
Sprinkle flour over meats and seasonings and stir well.
Add water and bring to a simmer. Add salt and pepper to taste.
Add gumbo crabs and cook on medium to low fire about 45 minutes. Add oysters and cook five minutes. Turn off heat.
Add filé powder (to taste) and stir into gumbo. Serve over cooked rice. Serves 10 to 12.
This recipe is provided courtesy of Lil Dizzy's Café in New Orleans.
Note: Seasoning ham is simply leftover baked ham, ham steaks, etc. chopped into 1/4 inch pieces. If your crowd doesn't care for heat, substitute your favorite breakfast sausage links for hot sausage; just make sure it isn't a variety that includes syrup or other sweeteners. Gumbo crabs are readily found in the freezer section of Louisiana supermarkets; they're the leftover crab after the jumbo lump meat has been removed from the body of the crab. If you do not have access to gumbo crabs, substitute 1 quart of boxed seafood stock for 1 quart of the water.