Another "Creole Gumbo" recipe ranks higher.
This is yet another way to cook gumbo. The use of butter instead of oil is usually the New Orleans or Creole way to make a roux.
Melt half the butter and saute the green onions, okra, white onions and crabs. In a separate pot put the shrimp, oysters, tomatoes and tomato juice with 1 1/2 quarts of shrimp stock and bring to a boil. Let boil for a minute, then add to the first pot. In a small skillet cook the other half of the butter and flour together until brown. Blend this brown roux with the File and some of the gumbo liquid to make a slurry and add to the gumbo. Add salt and pepper and cayenne to taste. Do not bring to a boil. Simmer for 1 1/2 hours.
To serve, pour 1 1/2 cups of gumbo into wide, flat bowls, then add 1/2 cup rice mounded up in the middle of the bowl of gumbo.