Louisiana Gumbo Recipe

In large Gumbo pot, make a roux with oil and flour. You do this by cooking over medium heat, stirring constantly until the mixture (roux) is a dark caramel color (be very careful here not to scorch the flour). Remove from fire and add remaining ingredients, except 1/2 cup green onions, file', and rice. Boil for about 2 hours, or until meat is tender and gumbo has thickened. In the last 15 minutes of boiling, add reserved green onions.

Remove from fire and add file'.

Cook's Notes: The recipe says this will serve 5-6 but it must mean VERY hungry people since there is plenty when I halve the recipe. Meat to use can include: chicken is good by itself or with sausage or okra, any seafood (except clams), if using shrimp don't add it until the last 20 min of cooking time. This is like a soup that you pour over rice. I LOVE file' so I usually put more in my bowl too, but then I'm used to the taste.