Gumbo A La Creole

• 1/2 c. Wesson oil
• 1 c. flour
• 4 qt. water
• 2 large onions, chopped
• 1/4 c. fresh parsley, chopped
• 1/4 c. bell pepper, chopped (optional)
• 1/4 c. celery, chopped (optional)
• 1 or 2 bay leaves
• salt and pepper to taste
• chicken, smoked pork sausage and shrimp
• hot fluffy rice (desired amount)

1. In large gumbo pot, make a roux with oil and flour.
2. Cook over medium heat, stirring constantly, until roux is a dark caramel color.
3. Remove from fire and add remaining ingredients, except shrimp, 1/2 cup green onions, file and rice.
4. Boil for about 2 hours, or until meat is tender and gumbo is thickened.
5. In the last 15 minutes of boiling, add reserved green onions and shrimp. Remove from fire and add file.
6. Serves 5 or 6.

wesson oil, flour, water, onions, fresh parsley, bell pepper, celery, bay leaves, salt, chicken, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=755040 (may not work)