2/3 c. flour
3/4 c. cooking oil
2 lg. onions, chopped
2 tbsp. green onions, chopped
2 pods garlic, chopped
1 bell pepper, chopped
1 (8 oz.) can tomato sauce
1 (16 oz.) can tomatoes
2 qts. hot water
Salt, black pepper, cayenne pepper
1 qt. okra, sliced
2 lbs. shrimp or crabmeat
2 tbsp. file

Make roux by combining flour and oil in heavy pot. Stir constantly over medium heat until dark brown. Add onions, bell pepper and garlic. Simmer on low heat until soft. Add tomatoes and tomato sauce; simmer 2 minutes longer. Slowly stir in hot water. Add salt, pepper and cayenne pepper to taste. Add okra. If using raw shrimp or crab meat, add now. Partially cover, lower heat, simmer 1 hour. If using cooked shrimp, cook 1/2 hour then add shrimp. Serve over cooked rice.

NOTE: Raw chicken can be used instead of shrimp or crab. Cook full time, remove chicken. Remove meat from bones. Drop back into gumbo in small pieces.