1/2 c. flour
1 c. chopped onion
3 cloves garlic, minced
1/2 gal. warm water
8 oz. tomato sauce
1/2 tsp. black pepper
2 lbs. fresh shrimp
1 tbsp. dried parsley or 3 tbsp. fresh chopped parsley
1/4 c. cooked green onion tops
4 c. cooked rice
Gumbo file powder
1/2 c. oil
1 c. chopped celery
1/2 c. chopped green pepper
2 c. sliced okra
1 tbsp. salt
1/2 tsp. cayenne pepper
1 lb. crabmeat

Combine flour and oil in a heavy iron pot over medium heat. Cook, stirring constantly, until roux is the color of a copper penny, about 10 to 15 minutes. Add onion, celery, garlic and green pepper. Cook, stirring constantly, until vegetables are tender, being careful not to burn the roux.

Gradually add warm water blending well after each addition. Add okra and tomato sauce. Bring mixture to a boil. Reduce heat; simmer, stirring occasionally, 1 to 1 1/2 hours. Stir in salt, peppers and seafood. Bring gumbo a boil and simmer 10 minutes. Add parsley and green onion. Simmer 5 minutes longer. Remove from heat and stir in cooked rice. Gumbo can be thickened further, if desired by adding a small amount of file in the gumbo or to each serving. Serves 8 to 10.