3/4 c. vegetable oil
3/4 c. flour
3/4 c. bell pepper, chopped
1 c. shallots, chopped
2 c. okra, sliced
1 c. onions, chopped
1 (1 lb.) can tomatoes with liquid
2 qt. beef stock or bouillon
2 c. flaked lump crab meat
1 1/2 tsp. salt
1/2 tsp. Tabasco (or more)
1/2 tsp. black pepper
3/4 tsp. garlic powder
2-3 bay leaves
1/2 tbsp. thyme
1/4 tsp. oregano
1 tbsp. sugar
1/2 tsp. red pepper (or more)
1 tbsp. sherry
1 tsp. liquid Zatarain's crab and shrimp boil
3 lbs. shrimp, peeled and deveined
1 pt. drained oysters if you like

Make a ROUX by heating oil in a LARGE iron pot. Then add flour. Stir constantly! Use a low heat, stirring all the time until DARK brown. Be very careful not to burn this. A deep chocolate brown is best. Takes about 1 hour. DON'T BURN!!

Combine and saute the bell pepper, shallots, celery, okra and onions in the roux until tender. Add to the roux and vegetables the tomatoes with liquid, 2 quarts beef stock, salt, Tabasco, black pepper, garlic powder, bay leaves, thyme, oregano, sugar, red pepper, sherry, liquid crab-shrimp boil, then the crabs, shrimp, and the oysters (if desired).

Simmer very gently at least 1hour. Taste for seasonings. Add salt, red pepper, etc. at this time, if needed. Serve over fluffy rice. You may sprinkle gumbo file' over the rice before adding the gumbo. File' is ground sassafras.

NOTE: The secret to making good gumbo is the roux!!!