Creole Gumbo

Cut okra very fine and saute in oil until thick. Do not use iron skillet.

In a big pot make the roux.

Measure fat into the heavy pot.

Keep heat high to moderate; stir in flour and stir, stir, stir, to prevent burning until mixture becomes a medium brown color.

Then add onion and celery; cook on low until clear, 10-15 minutes.

Take time and success is yours.

Add tomatoes and water blending well.

Add okra and ham and all your seasonings; bring to a boil, then simmer for about an hour, adding more water if needed.

Add shellfish of your choice and simmer 30 minutes. Serve in soup bowls over boiled rice.