1 c. vegetable oil
1 c. all-purpose flour
4 med. onions, chopped
8 stalks celery, chopped
3 cloves garlic, minced
4 (14 1/2 oz.) cans ready to serve chicken broth
2 (28 oz.) cans whole tomatoes, undrained and chopped
2 (10 oz.) pkg. frozen sliced okra, thawed
1 lb. crab claws
1/4 c. Worcestershire sauce
1 tbsp. hot sauce
5 bay leaves
1/2 c. minced fresh parsley
2 tsp. dried whole thyme
2 tsp. dried whole basil
2 tsp. dried whole oregano
2 tsp. rubbed sage
1 tsp. pepper
2 lb. unpeeled medium size fresh shrimp
1 qt. Standard oysters, undrained
1 lb. fresh crab meat, drained and flaked
1 lb. fish fillets, cut into 1-inch cubes
Hot cooked rice
Gumbo file (optional)

Combine oil and flour in a cast-iron skillet; cook over medium heat 20 minutes, stirring constantly, until roux is the color of chocolate. Stir in onion, celery, and garlic; cook 10 minutes, stirring often. Transfer mixture to a Dutch oven. Add chicken broth and next 12 ingredients; simmer 2 hours, stirring occasionally.

Peel and devein shrimp. Add shrimp, oysters, crab meat, and fish to Dutch oven; simmer 10 to 15 minutes.