ROUX:

1 1/2 c. vegetable oil
1 1/2 c. flour

In large skillet, heat oil. Add flour. On medium heat, cook, stirring constantly until the color is dark brown (color of chocolate pudding). Be careful not to burn. Roux may be refrigerated for later use.

GUMBO:

Cayenne pepper
1 lg. onion
1 sm. bell pepper
1/2 c. green onion
2 stalks celery
Salt and black pepper
2 pods garlic
1/2 c. parsley

For a chicken gumbo: Use 1 chicken and about 1 pound smoked sausage.

For a Seafood Gumbo: Use 2 pounds cleaned shrimp, 1 can crabmeat, up to 2 pounds crawfish (if you can find this), 1 pint oysters, 4 quarts water.

In a large stockpot, add chopped vegetables, water, roux, chicken and sausage, and seasonings (if making seafood gumbo, wait to add meat until last hour). Cook on medium heat. Use file to taste if desired.