Louisiana Gumbo

• 4 to 5 celery stalks, cut
• 1 to 2 bell peppers, cut
• 1 to 2 onions, cut
• clove garlic
• bay leaves
• gumbo fila
• red pepper
• sausages, cut (hot or mild)
• salt and pepper
• chicken gizzards, cut
• chicken wings, split and browned
• 1 to 2 cans okra
• 1 can tomatoes
• 1 1/2 lb. shrimp
• 2 to 3 pkg. dry shrimp
• 1/4 c. flour
• 2 Tbsp. vegetable oil or shortening
• crabs

1. Saute onions, bell peppers, celery and garlic until tender.
2. If using frozen okra, add to onion mixture and continue to cook for about 10 to 15 minutes.
3. Prepare gravy mixture (flour and oil) until dark brown.
4. Make sure gravy is thick.
5. While preparing the gravy, put your pot on with the crab and dry shrimp in the water. Once the gravy mixture and onion mixture is done, add to the water along with the sausage, gizzard, seasoning and tomatoes.
6. Let cook for about 1 1/2 to 2 hours.
7. Add chicken wings and shrimp and let cook for another hour.
8. Serve over rice.

celery stalks, bell peppers, onions, clove garlic, bay leaves, gumbo fila, red pepper, sausages, salt, chicken gizzards, chicken, okra, tomatoes, shrimp, shrimp, flour, vegetable oil, crabs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=338253 (may not work)