Louisiana Gumbo

• 1/2 c. Wesson oil
• 1 c. flour
• 2 qt. water
• 2 large onions, finely chopped
• 1 clove garlic, chopped
• 1 c. green onions, chopped
• 1/4 c. parsley, chopped
• 1/8 c. celery, chopped
• 1/8 c. bell pepper, chopped
• salt and pepper to taste
• chicken, goose, duck, smoked pork sausage combination
• 1/2 tsp. file
• hot fluffy rice

1. In large
2. gumbo
3. pot,
4. make
5. a Roux with oil and flour. Cook over medium heat, stirring constantly until Roux is dark, caramel color.
6. Remove
7. from
8. fire and add remaining ingredients, except 1/2 cup file and rice.
9. Boil for about 2 hours or until meat
10. is tender and gumbo is thickened.
11. In the last 15 minutes,
12. add reserved
13. green onions.
14. Remove from heat.tdd file.
15. Serve on hot rice.
16. Serves 5 to 6 people.

wesson oil, flour, water, onions, clove garlic, green onions, parsley, celery, bell pepper, salt, chicken, file, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=374123 (may not work)