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INGREDIENTS:

 
   2      quarts beef stock or canned beef broth
   1      cup smoked ham, chopped
   2     bay leaves
   2      tablespoons crushed red pepper -- flaked
   1      tablespoon salt
   3      tablespoons   vegetable oil
   3      cups okra,  frozen  or fresh
   2      large   onion,  chopped
   1     green bell pepper -- cored, seeded,and   minced
   2      stalks celery  chopped
   2      cloves        garlic,  minced
   1      16 - oz can   whole tomatoes
1/4  cup catsup
   1      tablespoon hot pepper sauce
   1      tablespoon worcestershire sauce
     1/2  teaspoon dried thyme
   1      pound shrimp
   1      pound crab meat or 6 hard-shell crabs cooked and cleaned
   1      bunch scallions,  chopped
  12                 oysters, shucked with liquid
   1      cup           cooked rice,  plus more for serving
   1      tablespoon gumbo filŽ

 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.   SautŽ until almost  tender, about 10 minutes.  Add
 the tomatoes and cook 5 minutes longer.

 4.  Add the sautŽed 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 filŽ 
 and cook 10 minutes.  Check the seasoning and serve 
 over rice.

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