1. Combine the stock, ham, bay leaves, red pepper, and 2 teaspoons of the salt in a large kettle. Heat to boiling over high heat. Reduce the heat to a simmer, cover, and cook 1 hour.

2. Meanwhile, make the roux: Heat the bacon drippings in a skillet over a medium heat. Stir in the flour until absorbed. Cook over very low heat, stirring constantly, until flour is dark brown and the roux smells nutty, about 25 minutes. Be careful not to burn the flour or the roux is ruined.

3. In a separate large skillet, heat the oil over medium heat. Add the okra, onions, green peppers, celery, and garlic. Saute until almost tender, about 10 minutes. Add the tomatoes and cook 5 minutes longer.

4. Add the sauteed vegetables and the roux to the hot beef stock along with remaining 1 teaspoon of salt, the catsup, hot pepper sauce, Worcestershire sauce, and thyme. Reduce the heat to very low and simmer, covered, 1 hour.

5. Stir in shrimp, crabmeat, and scallions into the gumbo. Cook 10 minutes. Add the oysters, rice, and gumbo file and cook 10 minutes. Check the seasoning and serve over rice.

From the MasterCook recipe list. Downloaded from Glen's Mm Recipe Archive,