1/2 c. Wesson oil
1 c. flour
4 qts. water
1/8 c. bell pepper, chopped
1/8 c. celery, chopped
Chicken, goose, duck, smoked pork sausage or combination
1/2 tsp. file
Hot fluffy rice
1 lg. onion, finely chopped
1 clove garlic, chopped
1 c. parsley, chopped
Salt & pepper to taste
Okra (opt.)

In large gumbo pot, make a roux with oil and flour. Cook over medium heat, stirring constantly until roux is a dark caramel color. Remove from fire and add remaining ingredients except 1/2 cup green onions, file and rice. Boil for about 2 hours or until meat is tender and gumbo has thickened. In the last 15 minutes of boiling, add reserved green onions. Remove from fire and add file (too much will make gumbo slimy). Serve over hot rice in gumbo bowls. Serves 5 to 6.

Shrimp Gumbo is made the same way except that shrimp are not added until last 20 minutes of cooking time, after gumbo has pre-boiled for 45 minutes. Crab meat the last 15 minutes.