Roux:  1 C Flour 1 C Oil.  In cast iron skillet stir until chocolate.

Vegetables:

1 Onion

1/2 Green Pepper

2 Stalks of Celery

1 Clove Garlic

Chop until blended.  This makes 1 cup.  Scale up or down as required.

Mix roux and vegetable together in large pot.  Add

1 large jar of clam-mato.

1 C White Wine

1 Can Rotel

Boil and then simmer until vegetables are completely done (at least 1 hour).

Chicken Duck Goose Quail Dove Guinea Fowl Rabbit Squirrel Sausage etc.  (Shrimp Crabs) 

Seafood should be added last (as it only take 30 mins or less to cook).

For seasoning add:

Tony Chachere's Creole Seasoning

1 T Lea & Perrings

A few dashes of Tobasco

1 Bay Leaf

1/2 t Thyme

1/2 t Basol

Boil and simmer 30-40 mins

Add 1 lb cut okra and cook 30 mins.

Serve over rice. Garnish with chopped green onion tops and Fee-Lay (File) powder (do not add while cooking).