2 cloves garlic
3-4 white onions
1 bunch green onions
1/2 bunch fresh parsley
1 lg. bunch celery
3/4 c. bacon drippings
1 1/2 c. flour
6 cans chicken broth
1 can Rotel
1 lb. okra fresh or frozen
1/8 c. oregano
1-2 tbsp. black pepper
3 bay leaves
1 lb. shelled crab claws
1 lb. crab fingers
2-5 lb. shelled shrimp

Chop garlic, onions, parsley, celery and set aside. Heat bacon drippings over low heat and add flour gradually. Continue to cook and stir until the roux is dark brown. Add chopped vegetables to the roux, stirring as necessary until vegetables are wilted. Add chicken broth and Rotel.

In separate skillet, saute chopped okra until the slim disappears and add to the gumbo, followed by the oregano, black pepper and bay leaves. Adjust seasoning to taste. Cook from 1 1/2 hours. 15-20 minutes before serving add the seafood.