1/3 c. flour
2 tbsp. oil or bacon drippings
3 lg. chopped onion
1 celery stalk
1 lg. green pepper, chopped
3 garlic cloves, minced
2 (10 oz.) frozen okra
2 tbsp. gumbo file
1 tsp. oregano
Salt & pepper to taste
Dash of Tabasco
2 (16 oz.) cans tomatoes
3 lb. peeled, raw shrimp
1 lb. crab meat or 6-8 crab bodies, cooked
Cooked rice

Heat oil in large pot. Add flour and brown slowly until a dark roux has been made. Add 1 cup of water to thin roux. Add onion, celery, pepper and garlic; brown. Add okra. Continue to brown mixture very slowly for about an hour. Add file, oregano, salt, pepper, Tabasco and tomatoes. Cook for 4 hours. Add shrimp and crab meat, cook slowly for 2 hours. Serve over rice in large bowl.

Serves 6-8. May be prepared several days ahead. Freezes well.