1 c. all-purpose flour
1 c. vegetable oil
4 c. chopped onion
2 c. chopped celery
2 c. chopped green pepper
1 c. sliced green onion and tops
4 c. chicken broth
8 c. water
4 c. sliced okra
2 tbsp. paprika
2 tbsp. salt
2 tsp. oregano
1 tsp. ground black pepper
6 c. seafood (shrimp, scallops)
1 c. snipped parsley
2 tbsp. gumbo file

In a heavy Dutch oven, combine flour and oil until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 10 minutes more or until mixture is reddish-brown (the color of a penny). Add onion, celery, green pepper and green onions; cook and stir for 5 minutes. Add chicken broth, water, okra, paprika, salt, oregano and pepper. Bring to boil; reduce heat and simmer, covered, for 10 minutes. Add seafood and parsley. Simmer, uncovered, about 5 minutes more or until seafood is done. Remove from heat; stir in file.

Yield: About 6 quarts.