1/2 c. vegetable oil
1/2 c. all-purpose flour
4 stalks celery, chopped
2 med. onions, chopped
1 sm. green pepper, chopped
1 sm. can tomato sauce
1 qt. water
1/2 tsp. dry whole thyme
1/2 tsp. parsley flakes
1 qt. chicken broth
1 lbs. crab meat
Gumbo file
1 clove garlic, minced
2 pkg. smoked sausage
1 1/2 lbs. shrimp
1 pkg. ham chunks
4 crabs
1 bay leaf
Oysters (optional)

To mix roux (base), heat oil in bottom of heavy pot, sprinkle flour and stir until a light brown. Stir in celery, onion, green pepper and cook until tender. Saute the smoked sausage and ham with the seasonings. Add tomato sauce. Add chicken broth, water, and seasonings and simmer for 25 to 30 minutes. Add seafood and cook for 1 1/2 hours on low fire. Add file gumbo after everything else is cooked. Serve over hot rice.