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3/4 c. flour
3/4 c. oil

Cook and stir over medium heat until the color of a copper penny. Use an iron skillet. Set aside - mixture will darken a little more on standing.

In a large pot, brown 1 pound sliced smoked sausage. Remove sausage and drain. Add 3 pounds cut up chicken and brown in sausage drippings. Remove chicken and all but 2 tablespoons drippings. Add to drippings the following:

1 lb. fresh sliced okra or 1 pkg. frozen

Saute until no longer stringy. Add:

2 c. chopped onion
3 cloves garlic, minced
1/2 c. chopped celery

Cook until onions are clear. Add:

1/2 c. green onions
1/4 c. minced parsley

Cook 2 minutes and add 1 can tomatoes, chopped. Add Roux and mix well. Add 2 1/2-3 quarts chicken broth, chicken and sausage. Season to taste with salt, pepper and red pepper.

Simmer for 1 hour. Add 1 pound peeled shrimp, bring back to boil and remove from heat. Add file' to taste - I use 2 tablespoons for this amount. Cover and let stand at least 30 minutes. Do not let boil again. Serve over rice.

Rule of thumb for a good gumbo is to use 1/4 cup Roux, 1 large onion, 1 clove garlic and 1 quart broth for each pound of meat used. Add celery, bell pepper, tomatoes, and other seasonings to personal taste.

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