GUMBO

1 bunch celery (2 cups)
3 bell peppers (2cups)
3 onions (4 cups)
garlic
1/4 cup flour
1/4 cup butter
2 cups broth
salt, pepper
file

Make a dark roux with the flour and butter. Remove from heat and add chopped celery, bell pepper and onion. Mix well and return to heat. Add broth slowly, mixing well. Add garlic. Cook for several (at least 2) hours until vegetables cook down. After gumbo is cooked, season with salt and pepper. Add file, 1/4 tsp per serving (perhaps 2 tsp total) after cooking is finished. Add various types of seafood to finish the dish.