Elsie's Creole Gumbo

Fry bacon in large, deep iron skillet or heavy Dutch oven. Remove bacon.

To make roux, add flour gradually to grease, stirring constantly, until attain a medium gravy consistency, no more.

Discard any extra flour.

With practice, the roux can be made quickly over fairly high heat if you stir and watch it constantly.

If gets too thick, add touch of water or juice of tomatoes.

Cook until a rich dark golden brown color, but not burned.

Only then add onion and celery.

Turn to medium heat and cook until tender, adding some water, slowly thinning down roux mixture, keeping it smooth.

Add okra and add fresh tomatoes cut in pieces or several cut up canned tomatoes, no more.

Stir well, adding water to cover all ingredients.