1 cup flour
1 cup oil
First make a roux. This is a mixture of oil and flour browned slowly to a deep golden brown. Measure oil into a heavy pan or iron skillet and heat. Keep heat low to moderate. Stir in flour. Stir and stir and stir some more. Keep stirring almost constantly to prevent burning until mixture becomes golden or deep reddish brown. A good roux takes 15-30 minutes to make and the Gumbo will not be good unless the roux is right. When the roux is the right color, you're ready to go to the next step.
2 bundles (at least) green onions
1 large Bell pepper
2 or 3 ribs of celery
2 lbs. Shrimp (cleaned and deveined)
2 or 3 cloves of garlic
Salt and pepper
File~ and cooked rice
Add chopped green onions, bell pepper, celery and garlic into roux. Cook until tender. Add 3 cups of water. Then add the cleaned shrimp and simmer on low heat until shrimp turn pink. Add salt, pepper and red pepper to taste. Serve over cooked rice and season with file~. As with chicken bog, I prefer a crusty hot bread and a fresh salad with this dish.