Instructions: Heat oil in heavy iron pot over medium heat. Add flour very slowly, stirring constantly with a wooden spoon until roux is medium brown. This will take from 30 to 40 minutes.

Add celery, onions, green onions, green pepper, garlic, and parsley;cook an additional 45 minutes to an hour, stirring constantly. (you may cut cooking time at this stage, but gumbo wont be as good.)

Fry okra in 2 tablespoons shortening until brown. Add to gumbo and stir well over low heat for a few minutes. (at this stage the mixture may be cooled, packaged and frozen or refrigerated for later use.)

Add chicken stock and water, Woster sauce, tabasco, catsup, tomato, salt, bacon, ham, bay leaves, thyme, rosemary, and red pepper flakes. Simmer for 2 1/2 to 3 hours.

About 30 minutes before serving time, add cooked chicken, crabmeat, and shrimp; simmer for 30 minutes. Add oysters during last 10 minutes of simmering period. Add brown sugar. Check seasonings and add more if needed.

A bit of lemon juice may be added at the very last, if desired. Put a generous amount of hot, cooked rice in soup bowls; spoon gumbo over the rice and serve at once.

Yield: 12 large servings.

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