1 c. vegetable oil
1 c. all-purpose flour
8 stalks celery, chopped
3 lg. onions, chopped
1 green pepper, chopped
2 cloves garlic, minced
About 1/2 c. chopped fresh parsley (opt.)
1 lb. sliced okra
2 tbsp. shortening
2 qts. chicken stock
2 qts. water
1/2 c. Worcestershire sauce
Hot sauce to taste
1/2 c. catsup
1 lg. tomato, chopped
2 tbsp. salt
4 slices bacon, or lg. slice ham, chopped
1 or 2 bay leaves
1/4 tsp. dried thyme leaves
1/4 tsp. dried rosemary leaves
Red pepper flakes to taste (opt.)
2 c. cooked chopped chicken
1 or 2 lbs. cooked crab meat
4 lbs. boiled shrimp
1 pt. oysters (opt.)
1 tsp. molasses or brown sugar
Lemon juice (opt.)
Cooked rice

Heat oil in heavy iron pot over medium heat (or use oven method for cooking roux). Add flour very slowly, stirring constantly with a wooden spoon until roux is medium brown. This will take from 30 to 40 minutes.

Add celery, onion, green pepper, garlic and parsley, if desired; cook an additional 45 minutes to 1 hour, stirring constantly. You may cut cooking time at this stage, but the gumbo will not be as good.

Fry okra in 2 tablespoons shortening until brown. Add to gumbo and stir well over low heat for a few minutes. (At this stage the mixture may be cooled, packaged and frozen or refrigerated for later use.)

Add chicken stock, water, Worcestershire sauce, hot sauce, catsup, chopped tomato salt, bacon or ham, bay leaves, thyme, rosemary and red pepper flakes, if desired. Simmer for 2 1/2 to 3 hours.

About 30 minutes before serving time, add cooked chicken, crab meat and shrimp, simmer for 30 minutes. Add oysters, if desired, during last 10 minutes of simmering period. Add molasses or brown sugar. Check seasonings and add more, if needed. A bit of lemon juice may be added at the very last, if desired. Put a generous amount of hot, cooked rice in soup bowls; spoon gumbo over the rice and serve immediately. Yield: 12 large servings.