1 1/2 c. oil
3 c. self rising flour
4 c. bell pepper, chopped
4 c. celery, chopped
5 c. onions, chopped
1 head garlic, chopped (not clove)
10 peppercorns
2 tbsp. thyme
5 bay leaves
File powder to taste (optional)
2 cans Rotel tomatoes
1/2 c. parsley, chopped
4 tbsp. Worcestershire sauce
2 c. green onions, chopped
2 gallons chicken broth or meat broth
1 lb. smoked sausage, cut in small rounds
1 qt. okra and tomatoes (optional)
Salt, red pepper, black pepper and creole seasoning to taste
Cooked rice
Cooked meat such as squirrel, shrimp, chicken, crayfish, duck

Cook desired meat in big pot until done and then cool, reserving the broth. When cool, if using chicken, duck, or squirrel, remove from bones and tear into small pieces. If using shrimp or crayfish, remove from shell. Make roux in large pot or iron skillet, until desired color, and stirring constantly. Add chopped vegetables and okra and tomatoes. Cook until vegetables are wilted. Then add peppercorns, thyme, bay leaves, parsley, Worcestershire sauce, green onions, Rotel tomatoes, sausage, desired meat except seafood, seasonings and file' powder. Add broth, about 2 gallons. simmer on low for 3 to 8 hours. If mixture becomes dry, add more broth. If using seafood, add about 30 minutes before serving. Serve over cooked rice. Can leave out file' powder during simmering process, and add in serving bowls to individual tastes.