2/3 c. oil or bacon fat
1 c. flour
2 lg. onions, finely chopped
1 lg. bell pepper, finely chopped
1 button garlic, finely chopped
1 1/2 c. celery, chopped
2 bay leaves
Juice of 1 lemon
3 tbsp. Worcestershire sauce
Salt, red & black pepper to taste
1/2 gal. chicken stock (chicken may also be used)
3 lbs. shrimp
3 pts. oysters
1 can crab meat improves flavor

Heat oil in heavy iron pot. Add flour and make roux, being careful not to burn. When dark brown, add onions, garlic and bell pepper. Saute for 5 or 10 minutes and add celery and chicken stock. Let simmer for at least 1 hour. If chicken is used, remove from bone, cut in small pieces and add at this point. Let this simmer for 45 minutes before adding shrimp which have been cleaned. After 10 minutes, add Worcestershire sauce, lemon juice and bay leaves. Continue cooking until ready to add oysters. Oysters should not be added until 15 or 20 minutes before serving. Take your time in prepared gumbo. It cannot be rushed. Start in the morning if it is to be served at night. Serve over rice.