Roux (means brown gravy). The French say, "In making gumbo, you will rue the day if you don't begin with Roux."

Slowly cook 1/2 pound salt pork until completely rendered. (Remove from pan and save.) For each tablespoon of grease, add 1 tablespoon of flour. Blend thoroughly and cook over low heat until dark brown. Stir constantly. Do not burn.

Saute and add to Roux: 6 buds garlic 4 ribs celery 1 box frozen cut okra

Add: 4 beef bouillon cubes 2 cans tomato sauce 1/2 of 1 McCormick's spice bag of crab boil Salt to taste Salt pork

Cook at least 4 hours, the longer the better. Remove spice bag and salt pork. Add more salt if needed plus 3 tablespoons of ground thyme and 3 tablespoons of parsley (fresh or dried).

This recipe will take 4 dozen medium shrimp and 2 pounds crab meat. Serve over hot rice.