1 c. cooking oil
1 c. sifted flour
8 stalks celery, chopped
3 large onions, chopped
1 large green pepper, chopped
2 cloves chopped garlic
1/2 c. catsup
2 tbsp. salt
4 slices bacon, fried crisp and crumbled
1 1/2 lb. raw shrimp, peeled and deveined
2 lb. crab meat
1/4 c. file

Pour cooking oil in to large frying pan over low heat and add sifted flour slowly. Stir constantly to brown evenly. It takes about an hour to make a roux correctly. Cook until roux become the color of coffee with cream and smells like browned flour.

Then add celery, onions, green pepper and garlic. Brown vegetables in roux. Remove from heat and pour into 1 gallon of simmering water. Stir thoroughly. Season with catsup, salt and bacon. Cook at a slow boil for 2 1/2 hours. Add raw shrimp and crab meat. Cook 1/2 hour longer. Remove from heat and sprinkle with file and keep gumbo warm. (Never boil gumbo after file has been added.) Serve in bowl over rice.