2 qts. water plus 2 beef bouillon cubes
1 dried red hot pepper
3 tsp. salt
4 tbsp. all purpose flour
2 1/2 c. chopped okra, thawed
3 cloves garlic, minced
2 celery ribs, chopped
1/2 tsp. dried thyme leaves
1/2 tsp. hot pepper sauce
1 lb. fresh shrimp, peeled, cut in half
1 bunch green onions, chopped
1 (12 oz.) jar oysters, drained
2 bay leaves
1 c. chopped ham
4 tbsp. bacon drippings
2 tbsp. vegetable oil
2 med. onions, chopped
1/2 green pepper, chopped
1 (16 oz.) can tomatoes
4 tbsp. ketchup
1 tbsp. Worcestershire sauce
1 lb. crab meat, cleaned
1 tbsp. gumbo file
1 c. rice, cooked

Combine stock, bay leaves, red pepper, ham and 2 teaspoons of the salt in large kettle. Bring to a boil over high heat. Reduce to medium. Cover and simmer 45 minutes.

Meanwhile, make roux by heating bacon drippings in skillet over medium heat. Add flour. Stir until absorbed. Cook over low heat, about 25 minutes, stirring constantly, until flour is browned (do not let it burn or it will ruin roux). Add oil, followed by okra, onions, garlic, green pepper and celery. Saute until tender. Add tomatoes. Cook 5 minutes longer. Add sauteed vegetables to hot beef stock along with remaining 1 teaspoon salt, thyme, catsup, hot pepper sauce and Worcestershire sauce. Cover and cook slowly for 1 hour. Add shrimp, crabmeat and green onions. Cook 40 minutes. Add gumbo file during last 30 minutes. Add oysters, during last 15 minutes. Serve gumbo over cooked rice.