Louisiana Gumbo - cooking recipe

Ingredients

1/2 c. Wesson oil
1 c. flour
4 qt. water
2 large onions, finely chopped
1 c. green onions, finely chopped
1/4 c. parsley, finely chopped
1/8 c. bell pepper, finely chopped
1/8 c. celery, finely chopped
salt and pepper to taste
chicken, goose, duck or smoked sausage
1/2 tsp. file
hot fluffy rice

Preparation

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