Seafood Gumbo(Serves 12 Generously)

• 1/2 c. flour
• 1/2 c. bacon drippings
• 1 heaping Tbsp. fresh ground file
• 2 cloves garlic, finely minced
• 2 c. chopped celery
• 1 c. chopped green onions (tops and bottoms)
• 1 c. chopped white onions
• 2 c. okra (optional)
• 6 c. chicken stock
• 6 c. hot water
• salt, black and red pepper to taste
• 3 lb. raw shrimp
• 1 lb. fresh lump crabmeat
• 2 (6 1/2 oz.) cans claw crabmeat (optional)
• 2 pt. oysters and juice
• 3 Tbsp. fresh ground file

1. Make a roux of flour and bacon drippings in a heavy iron pot. Cook over medium heat and stir constantly until a rich brown color.
2. Add 1 heaping tablespoonful of fresh ground file right before you remove roux from heat, stirring constantly, until roux and file are well blended.
3. Then to the roux and file
4. mixture, add garlic, celery and onions.
5. Cook over low heat for 10 to 12 minutes, stirring often until greens are wilted.
6. If using okra, fresh or frozen, cook in a small amount of fat in a separate skillet until all the "string" is gone.
7. Add okra to greens and cook together, about 10 minutes.
8. Add chicken stock and hot water. Season to taste with salt, black and red pepper.
9. Simmer slowly for about 1 hour.
10. Add shrimp and crabmeat.
11. Simmer slowly about 30 minutes.
12. Add oysters and juice; cook about 10 to 15 minutes longer.
13. Add 3 tablespoons fresh file and serve over hot rice.

flour, bacon, fresh ground file, garlic, celery, green onions, white onions, okra, chicken stock, hot water, salt, shrimp, fresh lump crabmeat, claw crabmeat, oysters, fresh ground file

Taken from www.cookbooks.com/Recipe-Details.aspx?id=687957 (may not work)