7 tbsp. vegetable oil or bacon grease
7 tbsp. all-purpose flour

Heat oil in small heavy saucepan. Stir in flour, cook over medium heat until roux is dark brown. Do not undercook. Set aside.

GUMBO BASE:

4 tbsp. butter
4 stalks celery, chopped
2 lg. onions, chopped
1 can chopped tomatoes
2 cloves minced garlic
1 lb. frozen okra
3 c. strong chicken broth
1 tsp. red pepper
4 tsp. salt
1 bay leaf
2 tsp. Worcestershire sauce
1/2 tsp. black pepper

Melt butter. Saute celery and onions until soft. Add tomatoes and okra. Cook 30 minutes. Add remaining ingredients. Mix well. Stir in roux.

Cover, simmer 30 minutes. (May be done ahead at this point and refrigerated.)

SEAFOOD:

2 lb. fresh deveined shrimp
1 lb. fresh or 2 cans white crabmeat

May add 2 cups cooked chicken in bite-size pieces or 1 pint oysters with seafood. Serve over white rice.