2 lbs. Andouille sausage, sliced in 1 to 2 inch pieces
5 lbs. sm. shrimp
1 lb. lump crabmeat
5 lg. onions, chopped
1 green pepper
3 cloves garlic, chopped
4 to 5 sprigs parsley, chopped
1 gal. water
3 tbsp. oil
3 tbsp. flour
Black pepper
Cayenne pepper
Salt
File to taste

Make a dark roux with oil and flour. Add onions, garlic, green pepper to roux until limp. Add sausage to roux for a few minutes, then add water and cook on medium heat for about 1 1/2 to 2 hours. Add seasonings to taste. Then add file to taste.

Serves about 8 people. Serve over rice.