Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      medium        onion
   2      cloves        garlic
   1      cup           or 1 pkg. frozen okra
   4      tablespoons   fat or oil
   4      tablespoons   flour
     1/2  pound         andouille -- thinly sliced
     1/2  pound         smoked sausage -- thinly sliced
   1      quart         water
   4      ribs          celery with leaves -- chopped
   1                    green pepper -- chopped
   1      bunch         green onions -- chopped
   1      can           tomato sauce -- (16 ounces)
   5                    beef bouillon cubes
   2                    bay leaves -- crushed
   1      teaspoon      salt
   1      teaspoon      black pepper
     1/4  teaspoon      thyme leaves
     1/4  teaspoon      allspice
     1/4  teaspoon      cayenne
   2      jars          oysters -- (12 oz.)

Preparation:

Puree onion, garlic, and okra together in food processor. Make a roux with fat and flour by slow, careful cooking in a skillet. Should take 25-30 minutes, until flour is chocolate brown. Use a pancake turner instead of a spoon to keep the bottom of the skillet scraped. Place roux into larger cooking pot, at least 4 qt. size. Add everything else except oysters. Bring to a boil, then simmer about 1 hour. Keep stirred and add extra water if necessary. Taste for salt. Drain oyster juice into gumbo. Remove any hard pieces from oysters; chop, if desired. Pour oysters into gumbo, bring to a boil, then simmer 15 minutes. This will taste better reheated the next day - it will keep a few days in the refrigerator. This is from the New Orleans Times-Picayune Cooking Contest, 1980.