5 onions, quartered
2 bell peppers, chopped
6 cloves garlic, chopped
1 bunch green onions, chopped
6 qt. water
6 tbsp. flour
6 tbsp. oil
2 1/2 lbs. cut okra
Salt, pepper, onion salt, garlic salt and cayenne pepper to taste
6 lbs. headless shrimp
6 lbs. gumbo crabs
Gumbo file

In large pot boil vegetables in water until the vegetables settle to the bottom. In another pot make a dark brown roux with flour and oil, stirring constantly. Fry okra with a small amount of grease and salt until okra is soft (avoid sticking).

Stir okra into gumbo. Season to taste. Allow this to cook for 3 hours. Seasoning will weaken during prolonged cooking, so season periodically. Peel and devein shrimp. Discard feelers from crabs and use claws and body (cut body in half). Add shrimp and sectioned crabs to gumbo and cook for an additional 30 minutes. Serve over rice. Add a small amount of file to each serving. Serves approximately 20.