Louisiana Gumbo - cooking recipe

Ingredients

3 Tbsp. vegetable oil
1/4 c. all-purpose flour
1 1/2 c. chopped onion
1 c. chopped celery
1 c. chopped green pepper
2 cloves garlic, minced
3 c. chicken broth
1 (16 oz.) can whole tomatoes (in juice), undrained
1 (10 oz.) pkg. frozen sliced okra
1 to 3 bay leaves
1/2 tsp. black pepper
1/2 tsp. red pepper
1/2 tsp. white pepper
1 Tbsp. file (greenish-brown powder made from dried sassafras leaves)
3/4 lb. cooked, shredded chicken or 2 (5 oz.) cans chicken chunks (ez route)
1/2 lb. uncooked, shelled and deveined shrimp or 2 (5 oz.) cans shrimp (ez route)
4 or 5 red hot links or sausage of one's choice
1/2 lb. crab meat or 2 (5 oz.) cans crab meat (ez route)
3 c. cooked rice (1 c. uncooked)

Preparation

In a large saucepot, heat oil. Add flour and cook over low heat, stirring often, until \"roux\" (roux-a flavor base for gumbos, soups, sauces or gravies.
It's a slowly cooked mixture of flour and oil.
Another name for it is Cajun napalm) turns dark brown in color and develops a nutty aroma.
Add onion, celery, green pepper and garlic. Cook until vegetables are tender. Slowly add chicken broth, a little at a time, stirring after each addition.
Stir in tomatoes and juice, okra, bay leaf or leaves, file and the 3 peppers. Bring to a boil.
Add chicken, shrimp, hot links or sausage and crab meat and simmer for 30 to 45 minutes.
Serve with rice and Tabasco sauce, if desired.
I prefer to place the rice in the gumbo for about 5 minutes prior to serving. Serves 6 to 8.