1/4 cup oil
1/4 to 1/2 c. flour
2 onions
3 ribs celery
1 bell pepper
1/2 bunch green onions (bottom half)
2 or more c. shrimp, cooked chicken, sausage or a combination
3 qt. or more water or broth (broth will give it a better flavor)
Kitchen Bouquet liquid brown seasoning
Salt and pepper

Chop the vegetables. In a large heavy pot, brown the flour in oil until VERY dark, stirring constantly and watching carefully so it does not burn. (For a fat-free gumbo, you may brown the flour without the oil.)

Add the onions to the roux of oil and flour (or to your brown flour with a little broth added). Cook the onions down for a couple of minutes. Then add the other chopped vegetables and cook for a few more minutes with some liquid added. Add the meat(s) and approximately 3 quarts of liquid. Add salt and pepper and approximately 1 tablespoon of Kitchen Bouquet. If it doesn't look very brown, add more Kitchen Bouquet, but next time brown your flour more! Bring the gumbo to a boil, then let it simmer for at least one-half hour. If you think the flavor is not strong enough, cook it down further. Serve it like a soup over rice.