Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1         cup           vegtable oil
1         cup           all purpose flour
1         cups          chopped bellpepper
1 1/2     cups          chopped onion
1         tablespoon    chopped garlic
2         cups          chopped celery
3/4       cup           chopped green onion or scallions
3         cups          okra, fresh is best, but frozen is fine
1         Can           Robert's tomatoes 
2         pounds        medium peeled shrimp (reserve shells)
12                      cleaned blue crabs with claws (canned crab meat can be subsituted)
                        salt 
                        pepper 
                        tyme
2                       bay leaves
                        cayenne pepper or Lousiana hot sauce to taste
1         gallon        seafood stock, or water

Preparation:

You have got to start any good gumbo with a roux. Take the oil and gradially heat over a low heat, add the flour to the oil and blend in till smooth and creamy. This process will take almost an hour if your heat is right. Just keep stiring the roux, never walk away and leave it, it will burn. The roux ever so slowy will turn darker and darker. Once your roux is about the color of a hersheys bar wrapper, then it is done. Be sure to smell and taste the roux to make sure it did not burn. If it did, then start over. Once your roux is ready then add in the bellpepper, onion, celery, and green onion, and garlic. The roux will thicken but that is not a problem. The browning process of the roux will stop once you add the bellpepper, onion, celery, and green onion, and garlic. Cook about 5 minutes, add some salt and pepper to taste at this point. I always use a cast iron skillet to make the roux in, and then transfer into a stock pot once I've came this far. Once in the stock pot, add the seafood stock (this is nothing more than plain water that has been boiled for awhile with the reserved shrimp heads, and shells and then strained. A bottle or two of clam juice added to water can be used also, or just plain water, but the flavor is more intense with the first two methods) Mix the stock with the roux very good, and bring to a slow boil, or simmer. Add the tomatoes, Okra, and more salt and pepper to taste, tyme and bay leaves. Some people add the shrimp and crabs towards the end, but my mother and me have always put them in at the beginning to really bring out the flavor. Does not hurt the shrimp by doing this. They stay together fine. Season with a little more salt and pepper once you add the seafood in along with cayenne pepper or hot sauce to taste. Cook gumbo over a simmer for about an hour and a half. Serve up in big bowls with a little rice, and some Zatarain's File' powder sprinkled on top. Some folks eat their gumbo with saltine crackers, but cornbread is great with this gumbo. Always better the next day! Something else that I add to my gumbo is cut up smoked sausage. My mother never did this, but just something I starting doing and like. Hope this recipe works good for you, it has me. One more thing. To get the very best flavour out of this gumbo I would strongly recommend using fresh Gulf shrimp and crabs. The farm raised imported shrimp just doesn't seem to have enough flavor. Enjoy, Russ