2 lbs. shrimp
2 sticks celery, chopped
1/2 bell pepper, chopped
2 green onions, chopped
1 lg. yellow onion, chopped
2 qts. water
1/2 c. oil
1/2 c. flour
Creole seasoning
2 tbsp. gumbo file
1 tbsp. parsley flakes

Use oil and flour to make roux and set it aside. Use an aluminum pan, DO NOT use an iron pot. Add bell pepper, celery, parsley and both onions. Put pot back on burner and saute lightly. Add water and Creole seasoning. Bring to a boil, let simmer for about an hour and a half. Add shrimp and cook slowly, about 40 to 50 minutes. Add file about 10 minutes before turning off. More water may be added if needed. Serve over hot cooked rice.