6 to 8 cloves garlic
3 ribs celery
1 sm. green pepper
1 lb. fresh or frozen okra
2 bunches green onions
1 lg. onion
4 slices bacon
4 tbsp. flour
Hot pepper to taste
1 (No. 2 1/2) can tomatoes with juice
1 qt. cleaned, peeled, deveined shrimp
1 qt. crabmeat
1 heaping tbsp. gumbo file

Chop celery, pepper, okra and onions. Chop 1/2 cup green onion tops and set aside. Fry bacon in skillet. Remove bacon and stir flour into bacon drippings and brown. Add chopped vegetables and garlic and cook 15 minutes, stirring constantly. Stir in tomatoes and simmer 5 to 10 minutes. Place mixture in a large black iron pot and add two or three tomato cans of water. Bring to a boil. Season to taste with salt and pepper. Add shrimp and cook until they turn pink. Add crab meat and green onion tops and simmer 2 hours or more. Thirty minutes before serving, stir in file. Serve over steamed rice. Chicken or ham, or combination may be added.