| | ROUX (SEE NOTE |
| 1 | c | Oil |
| 1 | c | Flour |
| | STOCK |
| | Shrimp shells (and heads if you've got 'em) |
| 5 | qt | Water |
| 1 | | Chicken, bones, backs, necks, etc. from |
| 1 | lg | Onion, coarsely chopped |
| 1 | | Carrot, chopped |
| 2 | | Stalks celery, chopped |
| 1 | | Head garlic, cut in half |
| 1 | | Bayleaf |
| 1 | | Stem fresh parsley |
| 1/4 | ts | Dried oregano |
| 1/4 | ts | Dried thyme |
| 1/4 | ts | Dried basil |
| | GUMBO |
| 2 | lb | Okra, sliced |
| 2 | lg | Onions, chopped |
| 1 | | Bell pepper, seeded and chopped |
| 1 | | Rib celery, finely chopped |
| 4 | | Cloves garlic, minced |
| 1 | bn | Fresh parsley, chopped |
| 2 | | Bay leaves, whole |
| 2 | cn | (16 oz) tomatoes |
| 1 | cn | (8 oz) tomato paste |
| 1 1/2 | lb | Smoked sausage, sliced |
| 3 | lb | Shrimp, raw, peeled & cleaned (save shells and heads for stock) |
| 1 | lb | Smoked ham, chopped |
| 1 | lb | Crab meat |
| 1 | lb | Boned chicken (save bones for stock) |
| 1/2 | ts | Black pepper |
| 1/2 | ts | White pepper |
| 1/2 | ts | Cayenne pepper |
| 1/2 | ts | Tabasco (use more or less to taste) |
| 1/2 | ts | Worchestershire sauce |
| | Salt to taste |
| | Cooked hot long grain or converted rice |
