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2 lb. shortening
2 lb. plain flour

Brown in skillet. Stir constantly to keep from burning.

2 cups chipped ham pieces
4 big onions, diced
1 stalk celery, diced
2 bell peppers, diced
1 button garlic, diced

Cook until tender in a little shortening. Then add to roux. Add water to thin roux.

2 lbs. okra, sliced
2 big cans of tomatoes
Dash of Worcestershire sauce
10 lbs. Shrimp
1 lb. Crab Meat
1 quart Oysters, if available

Add water to make consistency you want. Salt and pepper. Tie Crab boil in a little cloth. Let it boil with gumbo. Let it simmer for hours.

Makes 4 gallons

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