Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         lump crabmeat -- picked over
     1/4  cup           shortening
   2      tablespoons   flour -- (heaping)
     1/4  cup           onion -- chopped
   1      pound         okra -- rinsed, trimmed,
                        -- and sliced
     1/2  cup           ham -- chopped
  16      ounces        tomatoes with juices
   2      tablespoons   green bell pepper -- finely ch
   2                    garlic cloves -- minced, and m
                        to paste with
     1/2  teaspoon      salt
   1                    bay leaf
   6                    parsley sprigs
   1                    thyme sprig
   2      tablespoons   celery leaves -- chopped
     3/4  pound         shrimp -- shelled
                        cayenne pepper to taste
   1      tablespoon    file' powder

Preparation:

In a heavy skillet, melt the shortening over mod-low heat. Add flour and cook the roux, stirring constantly, for 30 minutes, or until it is the color of cocoa. Stir in the onion and cook, stirring until onion begins to brown. Add okra and cook over moderate heat, stirring frequently, until okra is golden. In a kettle, bring 8 cups water to a boil, add the roux mixture, ham, tomatoes, with juice, bell pepper, garlic paste, bay leaf, parsley, thyme, and celery leaves. Simmer the mixture, stirring occasionally for 50 minutes. Stir in the shrimp and lump crabmeat and simmer for 5 minutes or until shrimp are firm. Season it with cayenne and salt. Discard bay leaf and serve the gumbo sprinkled with file' powder. Makes about 9 cups. From 1945 Gourmet Mag. favorite