1 c. flour
1/2 c. corn oil (or butter or lard)
2 heads garlic (about 24 buds)
4 medium yellow onions
12 green onions w/ some greens
4 green bell peppers
2 lbs. okra
12 sprigs parsley
6 large stems celery
8 oz. canned tomato sauce
16 oz. canned tomatoes
10 oz. canned tomatoes with green chili
3 to 5 lbs. peeled shrimp
2 lbs. crab meat (you can put some whole crab parts in for fun)
4 dozen oysters (strain oysters and set aside liquid)
1 tbsp. thyme
8 bay leaves
2 tbsp. kitchen bouquet
3 tsp. gumbo file powder
1/2 tsp black pepper
1 tsp. cayenne pepper
3 to 3 1/2 tbsp. salt
10 to 15 cups water (depending on desired thickness)

1) Prepare your ingredients:
- if you're a real perfectionist you can string the celery and de-vein the shrimp
-strain the oysters saving about 2 cups of the liquid to go in with the water later. Set aside.
-coarsely cut okra into bite size pieces and cook in a frying pan for a good while on med. heat until most of the slime is gone. Set aside.
- chop all your vegetables to varying sizes...set aside.

2) Make your roux:
Mix 1 cup flour and half cup oil or lard in large cast iron or heavy bottomed pot over medium heat. Stir constantly or the mixture will burn. Continue this until the mixture is a deep dark chocolate brown.

3) Add your holy trinity to the roux:
That your bell peppers, onions, celery and garlic. Cook until real tender, translucent.

4) Add all your other vegetables...mixing real good.

5) Add water and the oyster liquid. Stir.

6) Add all your seasonings and simmer for about an hour.

7) Add the shrimp, simmering until the shrimp are just cooked. Add your crab meat and oysters when you have about ten minutes left.

Serve over a little bit of rice and sprinkle in a little file gumbo powder to your liking!

Makes about 2 1/2 gallons. Freezes well.