2/3 c. oil
2/3 c. flour
1 1/2 qt. hot chicken broth
1 can (16 oz.) tomatoes
2 tsp. cayenne pepper
1/2 tsp. black pepper
1/4 tsp. thyme
2 bay leaves
1/2 tsp. prepared mustard
1 tsp. Worcestershire
1 c. cooked ham
1/2 lb. cleaned & deveined shrimp
1/2 lb. crabmeat
1 pkg. (10 oz.) sliced okra
2 c. onions, chopped
1 c. celery, chopped
Salt to taste
1/2 c. chopped bell pepper
4 cloves chopped garlic
1/4 c. parsley, minced
1/4 c. hot water

Roux: Mix oil and flour. Cook slow, stirring constantly in large cast iron pot or saucepan, about 20 minutes until mixture is a dark mahogany brown. Now add onion, celery, bell pepper, garlic and parsley to roux. Stir and cook 5 minutes. Add 1/4 cup water, cook 2 minutes.

Add chicken broth, tomatoes, peppers, thyme, salt, bay leaves, mustard and Worcestershire sauce. Simmer 30 minutes, stirring, cook 30 minutes. Add ham and shrimp. Add gumbo file to taste. After removing from heat. Crab and okra. Cook 10-12 minutes. Serve over. Hot rice, with crusty bread.