5 tbsp. fat (vegetable oil or smoked bacon fat)
3 rounded tbsp. all-purpose flour
6 med. onions, chopped
3 lg. stalks celery, chopped fine
1 med. green pepper, chopped fine
1 clove garlic
Few dashes Worcestershire sauce and hot pepper sauce
1/4 tsp. Season All
2 bay leaves
Salt to taste

Heat fat; add flour and brown, stirring constantly, to make scorchy smelling roux which will be dark in color. Add onions; cook slowly, stirring occasionally, until well browned. Cover; cook slowly. Stir occasionally. Add remaining ingredients, one at a time. Add 1/2 cup of water and saute 10 minutes.

GUMBO INGREDIENTS:

2 med. to lg. smoked hamhocks
1 1/2 lbs. hot sausage
2 lbs. sliced okra (or 3 frozen pkgs.)
12 to 16 raw chicken wings
4 to 6 crabs or 1 lb. crabmeat
6 oz. can tomato paste
2 lbs. peeled and deveined shrimp
1 pt. oysters

Precook until well done 2 medium to large ham hocks. Cut into bite size pieces; retain bones. Fry 1 1/2 pounds hot sausage; cut into 1/2 inch pieces; drain off fat.

Gumbo: Use a large soup pot. Fill about 1/3 with water; bring to boil. Pour in basic sauce. Add cooked ham hock pieces (including bones). Add cooked hot sausages; add 2 pounds of okra (or 3 frozen boxes), 12 to 16 raw chicken wings (note - throw away fly portions, cut remaining piece in half). Add 4 to 6 crabs. If you do not have whole crabs, add 1 pound of crabmeat (back fin preferred), 6 ounces can of tomato paste. Boil moderately for about 1 1/2 hours. Next, add 2 pounds of peeled deveined shrimp; continue to cook, filling pot gradually with water. Shrimp should boil in gumbo until tender, about 20 minutes. Then add 1 pint of oysters and continue to cook about 10 minutes. Serve the gumbo over cooked long grained rice. Garnish with parsley and chopped green onion tops. If desired. Sprinkle lightly with Gumbo File.