3 lg. tbsp. oil
3 lg. tbsp. flour
2 lg. onions, chopped
3 c. okra, chopped
2 tbsp. oil
1 can tomatoes
3 pods garlic, minced
2 qts. water
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. red pepper
1/2 c. parsley, finely chopped
1/2 c. green onion tops, finely chopped
2 lbs. shrimp
1/2 pt. oysters
1 can crabmeat
4-5 whole crabs, cleaned and their claws

Make roux of oil and flour, stirring constantly until dark brown. Add shrimp to roux and cook for a few minutes; set aside. Smother okra and onions in oil. Add tomatoes and garlic when okra is almost done. Cook a few minutes longer, then add water, salt, and pepper. Combine shrimp roux mixture with okra and simmer for about 30 minutes. Add oysters, crabmeat, and whole crabs; simmer until crabs are cooked. Add parsley and green onions; simmer another 15-20 minutes. Serve over rice and let each person add fresh file (fee-lay) to their taste.