INGREDIENTS:
½ STICK BUTTER
RICE [I use the instant type]

FLOUR -[1/4 TO 1/2 CUP]
½ CUP- OIL
1 OR 2 LARGE CANS TOMATOS DICED
2 SMALL CANS TOMATO SAUCE
1 CUP -CATSUP
¼ CUP WORCESHIRE SAUCE
1 TEASPN - CRUSHED RED PEPPER  
1 TABLESPN - PARSELY
1 TABLESPN - SWEET BASIL
3-BAY LEAF
SALT AND PEPPER
1 JAR GUMBO FILE

 PRODUCE ITEMS:
2 - 3 BELL PEPPER
1 BUNCH - CELERY
1 BUNCH - GREEN ONIONS
2 -3 - ONION- MED.
1 -2 BAGS FROZEN – OKRA

 MEAT ITEMS:
6 STRIPS- BACON [SAVE GREASE]
SHRIMP [THE BIGGER THE BETTER]
CRAB MEAT [I use 2 small cans]
CHICKEN – OPTIONAL [ use as a filler, cook before putting in gumbo]

DIRECTIONS:
MAKE RUE-
FLOUR & OIL BROWNED [ALMOST BURNED] TO THE COPPER PENNY COLOR.
GREASE SHOULD BE VERY HOT BEFORE ADDING FLOUR,
KEEP STIRRING THE MIX AS YOU ADD FLOUR. 
IT SHOULD BE A THICK GRAVY CONSISTANCY.

ADD 3 to 4 CUPS HOT WATER STIRRING UNTIL MIXED WELL.
ADD ALL CANS OF TOMATO, & CATSUP, BACON PIECES AND LET IT SIMMER ON MED HEAT. [ADDING BUTTER TO STOCK IS OPTIONAL]
YOU MAY NEED TO ADD MORE WATER TO COVER YOUR VEGGIES AS THEY ARE ADDED.
DO NOT FILL UP THE POT WITH WATER, YOU NEED ROOM TO ADD YOUR MEAT.

CHOP ALL FRESH VEGGIES-
CELERY, GRN ONIONS, ONION, PARSLEY, BELL PEPPERS, OKRA,
AND THEN SAUTE IN ¼ CUP BACON GREASE.
VEGGIES ARE THEN ADDED TO THE RUE STOCK POT.

ADD TO THE RUE STOCK POT -
SWEET BASIL, SALT, PEPPER, 3 BAY LEAVES, REDPEPPER, WORCHESHIRE SAUCE. LET GUMBO SIMMER AS YOU ARE PREPARING THE MEAT TO ADD.

ADD ALL MEATS [CUT CHICKEN INTO SMALL PIECES]
ADD GUMBO FILE TO TASTE [ 5 TBLESPNS]
 [OR ADD FILE  TO YOUR OWN BOWL]

GUMBO SHOULD SIMMER FOR AT LEAST AN HOUR BEFORE SERVING.
LONGER IF POSSIBLE.
ADD RICE TO YOUR OWN BOWL – NOT TO THE GUMBO POT.

 Beginners, you may want to cut all your produce first and have it ready.   I use a tall soup pot for this project. You can make your rue in a skillet and then put it in the larger pot or make it in the pot. Which ever is easier for you.

This is time consuming, but so worth it. Always better the second day. Enjoy .