Creole Gumbo - cooking recipe

Ingredients

1 1/2 lb. okra
4 Tbsp. oil
2 Tbsp. fat
3 Tbsp. all-purpose flour
2 medium onions, diced
1/2 c. celery, chopped
1 (15 oz.) can tomatoes
2-3 c. water
1 lb. boiled, shell shrimp or
1/2 pt. oysters or
1/2 lb. crab meat
1/2 c. diced cooked ham
1 tsp. parsley flakes
1 tsp. salt
1/8 tsp. pepper, marjoram, sweet basil, oregano, thyme (to your taste)

Preparation

Cut okra very fine and saute in oil until thick. Do not use iron skillet.
In a big pot make the roux.
Measure fat into the heavy pot.
Keep heat high to moderate; stir in flour and stir, stir, stir, to prevent burning until mixture becomes a medium brown color.
Then add onion and celery; cook on low until clear, 10-15 minutes.
Take time and success is yours.
Add tomatoes and water blending well.
Add okra and ham and all your seasonings; bring to a boil, then simmer for about an hour, adding more water if needed.
Add shellfish of your choice and simmer 30 minutes. Serve in soup bowls over boiled rice.