3 tbsp. vegetable oil
3 tbsp. flour
2 c. chopped celery
1 c. chopped green pepper
1 1/2 tbsp. allspice
1 tbsp. thyme
1/4 tsp. salt
1/4 tsp. crushed red pepper
1 tsp. black pepper
2 c. oysters
1 qt. fish stock (recipe follows)
2 c. chopped cooked chicken
1 qt. chicken stock (recipe follows)
1/2 c. okra slices
6 oz. can tomato paste
3 bay leaves
2 lb. raw shrimp, cleaned
1 lb. crabmeat
2 - 3 tbsp. gumbo file
2 c. smoked beef sausage

Combine flour and oil, mixing with wire whisk until blended. Simmer over low heat, stirring constantly. This mixture called the roux will form slightly then darken to a rich brown. Add celery, onion and green pepper to the roux. Cook over low heat until vegetables are tender. Stir in seasoning, mix lightly. In large pot, combine vegetable mixture, stocks and tomato paste, mixing until blended. Add seafood, chicken and sausage. Cover, cook over low heat 45 minutes. Stir in okra and gumbo file, simmer 15 minutes stirring occasionally. Remove from heat, let stand 15 minutes before serving.

FISH STOCK:

1 qt. cold water
Shells from 2 lb. shrimp or crab
2 tsp. chopped celery
2 tsp. chopped onions

Combine ingredients, cook over low heat 8 to 10 minutes or until mixture simmers. Cover; continue cooking 45 minutes. Drain; discard shells. Yields 1 quart.

CHICKEN STOCK:

4 to 5 lb. stewing chicken
2 qt. cold water
3 stalks celery, cut into chunks
1 med. onion, cut into quarters
1 carrot, cut into chunks
2 sprigs parsley

In large pot combine ingredients; simmer over low heat 2 to 2 1/2 hours or until chicken is tender. Remove chicken, bone and cut into chunks. Strain stock, cool and refrigerate. Remove fat before using stock. Yields 2 quarts stock, approximately 6 cups chicken.

Recipe tips: Stock can be store in the refrigerator 3 to 4 days or frozen in moisture proof containers 4 to 6 weeks. Cooked chicken can be frozen 3 to 6 months for use in casseroles, soups, stews and salads.