Gumbo A La Creole - cooking recipe

Ingredients

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)

Preparation

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